Lamb Stew
We’ve been told that the velvety texture of this savory lamb stew with white wine and herbs can linger in the memory for years.
We’ve been told that the velvety texture of this savory lamb stew with white wine and herbs can linger in the memory for years.
Yield:
6 servingsIngredients
3 garlic cloves, peeled and chopped
1 bunch Italian parsley, divided
1/4 small onion, roughly chopped
3 tablespoons Dijon mustard
1 teaspoon dried rosemary
Grated peel of 1 lemon
6 tablespoons olive oil, divided
2-1/2 pounds lamb shoulder, cut into 2-inch cubes
5 anchovy fillets
3/4 teaspoon red-pepper flakes (optional)
1 cup dry white wine
1/4 cup red-wine vinegar
2 teaspoons flour
Instructions
In the bowl of a food processor, make a marinade: Combine garlic, half the parsley, plus onion, mustard, rosemary, lemon peel, and 4 tablespoons olive oil, until finely chopped and emulsified.
In a medium-size bowl, combine lamb and marinade. Cover and refrigerate at least 4 hours or overnight. Then heat your oven to 350 degrees. In a heavy-bottomed casserole with high sides, heat remaining olive oil. Add anchovies and mash with a fork; then add red-pepper flakes (if you like). Add lamb (discarding marinade), and brown on all sides. Chop remaining parsley. Add white wine, vinegar, and 1 tablespoon parsley; bring to a boil. Turn down the heat and finish cooking 1 hour in the oven. When lamb is tender, remove to a plate, reserving sauce. Keep warm.
Place casserole on stovetop over medium-high heat. Sprinkle flour over sauce, and stir well. Add remaining parsley. When sauce thickens slightly, return lamb to casserole and stir. Serve immediately with couscous, fregula, or rice.
