Lamb Stew (Italian Style) Recipe - Lamb Recipe -Ya'Eat Lamb? YaEat

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, while beef chuck is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is a cost-effective substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blends

Dried herbs are more concentrated and often less expensive.

Break down a 5-pound leg of lamb, trimming excess fat and removing the bone, but keeping the bone for flavor.

Cut the lamb into large chunks for the stew.

Hand crush garlic and add it to a sauté pan with extra virgin olive oil, roasting the garlic.

Sprinkle flour over the lamb chunks before pan frying to help them brown and stick to the pan.

Heat the oil in the pan and brown the lamb chunks, stirring to avoid burning, until nicely browned.

Remove the browned lamb from the pan and set aside.

Add chopped onions to the pan and lightly sauté them.

Pour in 2 cups of red wine to deglaze the pan, scraping up the browned bits.

Add fresh thyme and return the lamb to the pot.

Pour in beef stock and add the rest of the mirepoix (celery and carrots).

Hand crush 5 whole San Marzano tomatoes and add them to the pot along with a bit of tomato puree.

Grate fresh orange zest into the stew and squeeze in the juice of half an orange.

Add 1 tablespoon of honey and chopped fresh parsley to the stew along with bay leaves.

Lower the temperature, cover the pot, and simmer for 40 minutes.

After 40 minutes, add waxy potatoes (fingerling) to the stew and cover again, cooking for an additional 30 minutes or until the potatoes are fully cooked.

Prepare garlic toast by dicing roasted garlic and mixing it with butter, extra virgin olive oil, salt, pepper, fresh parsley, and smoked paprika.

Soften the butter by briefly heating it, then spread the garlic mixture onto toast and bake until lightly brown.

Check the stew and adjust seasoning as needed, adding more beef stock to ensure the lamb and potatoes are submerged.

Remove the bone from the stew and give it to your dog if desired.

Add peas to the stew, cooking for about a minute before serving.

Dress the stew with garlic toast, an orange slice, fresh parsley, and a drizzle of extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level: