Comforting Lamb Stew w/tzatziki
Picture this: It’s a cold winter day, snow is falling and the car needs to be dug out, but instead of grabbing a shovel you decide to stay put and make a big ol’ pot of stew. That would be my ideal Sunday and this recipe is perfect for it. You start by browning your lamb and softening the veg. Then you throw everything in the pot and toss it in the oven to cook for a few hours. Long recipes like this are usually a pain but today you’re content with cozying up on the coach, a good book in your hand and a mini cheese plate — maybe even a glass of wine — within arms reach while you wait. It’s because you know magic is happening on low low heat: the stew bubbles ever so slightly until the gravy is thick and the meat is ridiculously tender. You might even make the trek to a bakery for some fresh bread… and when you walk back through the door the most delicious smell you have ever smelled hits you in the face. But the taste is even more glorious and your body rejoices, right before passing out on the couch for a late afternoon nappy. It’s perfect.
Ingredients
2 pounds lamb shoulder, cubed and fat trimmed
1 tbsp + 2 tsp salt, plus more to taste
Black pepper
3 stalks of celery
1 large yellow onion
8 garlic cloves
1 tbsp all purpose flour
1 tbsp canola oil
2 tbsp tomato paste
1 tbsp bomba or peperonccini peppers in oil
1/3 cup Italian Pinot Grigio
1 796mL can diced tomatoes
3/4 cup chicken or vegetable broth
2 cups cooked butter/lima beans
⅓ cup Castelvetrano olives, pits removed
10 sprigs of thyme, tied in a bundle with kitchen twine
2 tbs butter
Crusty bread, lemon and tzatziki for serving
Instructions
Preheat oven to 300F.
Season the lamb with 1 tbsp salt and fresh cracked black pepper. Let it sit, seasoned, at room temperature while you prep your veggies.
Start by dicing your onion. Then trim the tops and bottoms of the celery and dice. Finally, peel and smash your garlic. Set it all aside in a large bowl.
Toss your lamb in flour to thinly coat. Set aside.
In a large Dutch oven, heat oil on medium-high heat for 1-2 minutes. Add the lamb, a few pieces at a time, and brown each piece on two sides. Avoid crowding by working in batches, if needed. Set aside.
Back in the Dutch oven, turn the heat to medium, add onions, celery and garlic. Season with 1 tsp salt and cook until soft.
Make a hole in the middle of the pot and add your tomato paste and bomba. Stir to combine and let cook for 2 minutes, or until the tomato starts to caramelize on the bottom.
Deglaze with white wine and let cook for 3 minutes, or until the alcohol smell is gone and you’re left with a sweet and acidic aroma.
Add tomatoes and their liquid, chicken stock, browned lamb, and olives. Season with remaining 1 tsp salt and more black pepper. Bring to a boil.
Reduce to a simmer, add thyme and butter. Cover and place in the oven for 2 hours.
After 2 hours, remove and add butter beans. Reduce heat to 275F and continue cooking for 1 more hour.
Remove from the oven and discard the thyme. Taste and season with salt and black pepper until it’s juuuust perfect. Take a moment to bask in all your glory!
Remove the thyme and serve with crusty bread, lemon wedges and tzatziki.