Martha Teaches You How To Make Bistro Classics | Martha Stewart Cooking School S4E7 "French Bistro"

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar is a cost-effective substitute.

Season the shoulder of lamb with coarse salt and freshly ground black pepper in a bowl, tossing to coat.

Brown the lamb in a casserole pan on all sides, then remove it to a tray.

Add chopped onions and garlic to the pan, cooking until softened.

Sprinkle in flour and cook briefly to remove the raw taste.

Deglaze the pan with white wine, scraping up any browned bits.

Add beef stock, canned tomatoes, bay leaf, rosemary, and thyme to the pan.

Return the lamb to the pot, bring to a boil, then reduce heat to a simmer and cover, cooking for approximately 1.5 hours.

Remove the lamb and strain the gravy to smooth it out.

Add peeled and quartered turnips, pearl onions, and carrots to the gravy, bringing to a simmer and cooking until tender.

Add fresh peas at the end and cook until just tender.

Cooking Techniques

Equipment Needed

Spice Level: