Lamb Stew with Root Vegetables

Name: Lamb Stew with Root Vegetables
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams baby carrots, peeled; 946 milliliters chicken stock; 473 milliliters dry red wine; 8 baby fennel bulbs, trimmed, fronds reserved and chopped; 454 grams fingerling potatoes; 118 milliliters all-purpose flour; 118 milliliters olive oil; 2 Tbsps minced parsley; 454 grams baby parsnips, peeled; 8 servings Salt and freshly ground pepper; 1 large shallot, minced; 2 Tbsps sherry vinegar; 2 Tbsps chopped tarragon; 2 kilograms boneless lamb shoulder or top round, cut into 2-inch cubes; 227 grams baby turnips, halved

You can never have too many main course recipes, so give Lamb Stew with Root Vegetables a try. One serving contains 728 calories, 62g of protein, and 24g of fat. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of baby carrots, baby turnips, baby fennel bulbs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Preheat the oven to 35

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Oven

Put the flour in a large bowl and season generously with salt and pepper.

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Salt And Pepper

All Purpose Flour

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Bowl

Add the lamb cubes in 4 batches, tossing to coat thoroughly.

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Lamb Stew Meat

In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.

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Cooking Oil

Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.

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Lamb Stew Meat

Lamb

Cooking Oil

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Pot

Return all of the lamb to the casserole.

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Lamb

Add the wine and vinegar and bring to a boil.

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Vinegar

Wine

Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.

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Salt And Pepper

Tarragon

Stock

Meat

Stew

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Oven

Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.

Ingredients you will need

Salt And Pepper

Vegetable