Braised Lamb StewPrint
1 5-6 lb Lamb – butterflied
4–6 new onions coarsely chopped.
1 leek, white part only chopped
1 bag small new potatoes
1 C whole baby shiitake mushrooms, stemmed removed and sliced. Diced shallot
4 Carrots cut into 2–3” pieces
1 fresh head of garlic chopped or 6 dried garlic cloves chopped.
1 C red wine
4 C chicken broth
1 tsp sea salt
2 bay leaves
4–5 sprigs thyme
1 sprig rosemary
3 Sprigs Parsley
Pepper to taste
4 Tbl Butter or 4 Tbl olive oil
Preheat oven to 400. While oven is heating, in a Dutch oven on stovetop, melt 2 Tbl. butter or olive oil and brown butterflied lamb on all sides. Remove meat & set aside. Add 2 Tbl butter olive oil to Dutch oven and add all veggies, garlic and salt. Cover and cook down veggies for about 15 minutes.
Place lamb over the veggies and add wine & chicken stock along with bay leaves, thyme and parsley. Bring to a boil and then place in pre-heated oven. Turn down heat to 300. Cook 4 hours until meat is tender when pierced with a fork.
Serve with a wild rice pilaf, buttered noodles or plain with and a crusty baguette. Against the Grain or Udi’s makes yummy gluten free French baguettes and rolls found in the freezer section of your grocer.
- Prep Time: 10
- Cook Time: 4 hours