Comforting Lamb Stew

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 — while you wait. It’s because you know magic is happening on 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. When you walk back through the door the most delicious smell you have ever smelled hits you in the face. The taste is even more glorious and you smile, then pass out on the couch for a late afternoon nappy.

Comforting Lamb Stew

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Servings: 6

Ingredients Method

Ingredients

  

• 2 lbs lamb shoulder cubed and fat trimmed
• 3 stalks of celery
• 1 yellow onion
• 8 cloves garlic
• 2 tablespoon neutral oil like canola or avocado
• 2 tablespoon tomato paste
• 1 tablespoon crushed Calabrian peppers
• ⅓ cup Italian Pinot Grigio
• 1 796 mL can diced tomatoes
• 1 cup broth I'm using chicken
• 2 cups cooked butter beans
• ⅓ cup pitted Castelvetrano olives
• 10 sprigs of fresh thyme
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Optional for Serving

• fresh baguette
• lemon
• Tzatziki

Method

 

1. Preheat oven to 300°F. Season 2 lbs cubed lamb with 1 tablespoon salt and fresh cracked black pepper. You can do this 24 hours in advance, but if you're not that organized no worries — just let it sit at room temperature while you finish prep. Dice 1 yellow onion and 3 stalks celery. Next, peel and smash 8 cloves garlic.
2. In a large Dutch oven, heat 2 tablespoon neutral oil on medium-high. Add the lamb, and brown each piece on at least 2 sides, working in batches as needed to avoid overcrowding the pan. Once browned, remove and set aside.
3. Back in the Dutch oven, turn the heat to medium, add onions, celery and garlic. Season with 1 teaspoon salt and cook, stirring occasionally until soft, about 5-10 minutes.
4. Add tomato paste and crushed Calabrian peppers, stirring to incorporate throughout. Let cook for 2 minutes, or until the tomato turns deep red and starts to caramelize on the bottom. Deglaze with white wine and cook until the alcohol smell is gone, about 3 minutes — you should be left with a sweet and acidic aroma.
5. Add 1 796mL can diced tomatoes and their liquid, 1 cup broth, ½ cup pitted olives and browned lamb. Season with 1 teaspoon salt and more black pepper. Bring to a simmer, add 10 sprigs fresh thyme, then cover and transfer to the oven to braise for 2 hours. After 2 hours, remove and add butter beans. Reduce heat to 275°F and continue cooking for 1 more hour.
6. Remove from the oven and discard the thyme. Taste and season with salt and black pepper until it’s perfect. Remove the thyme and serve with crusty bread, lemon wedges and tzatziki.