Lamb Stew with Spring Vegetables

Name: Lamb Stew with Spring Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams baby carrots, peeled, trimmed, and halved lengthwise if large; 227 grams baby zucchini, trimmed and halved lengthwise; 591 milliliters beef stock or broth; 0 teaspoons black pepper; 6 whole black peppercorns; 355 milliliters dry white wine; 3 Tbsps all-purpose flour; 4 garlic cloves, finely chopped; 1 kilograms boneless lamb shoulder, trimmed of excess fat; 3 Tbsps olive oil; 1 large onion, finely chopped; 6 fresh parsley sprigs; 283 grams pearl onions; 2 fresh rosemary sprigs; 1 teaspoon salt; 227 grams sugar snap peas, trimmed; 2 fresh thyme sprigs; 2 Turkish bay leaves or 1 California bay leaf; 227 grams baby turnips, trimmed and halved lengthwise if large; 2 Tbsps unsalted butter, softened

Lamb Stew with Spring Vegetables might be just the main course you are searching for. One portion of this dish contains about 35g of protein, 19g of fat, and a total of 438 calories. This recipe serves 6. This recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. A mixture of thyme sprigs, baby zucchini, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 325°F.

Equipment you will use

Oven

Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.

Ingredients you will need

Bouquet Garni

Peppercorns

Bay Leaves

Wrap

Equipment you will use

Cheesecloth

Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Pot

Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.

Ingredients you will need

Bouquet Garni

Stock

Lamb

Wine

Equipment you will use

Bowl

Pot

Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Oven

While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).

Ingredients you will need

Pearl Onion

Water

Lamb

Ice

Equipment you will use

Slotted Spoon

Bowl

Pot

Remove onions and peel.

Ingredients you will need

Onion

Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.

Ingredients you will need

Zucchini

Carrot

Turnip

Sugar

Water

Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.

Ingredients you will need

Vegetable

Water

Equipment you will use

Slotted Spoon

Colander

Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.

Ingredients you will need

Butter

All Purpose Flour

Lamb

Stew

Equipment you will use

Stove

Whisk

Bowl

Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

· Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables. · Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.

Ingredients you will need

Vegetable

Lamb

Equipment you will use

Paper Towels