Categories: Meals
Ingredients
- 2 tbsp. canola oil
- 1/4 lb. Applewood smoked bacon, 3/4-inch diced
- 3 lbs. boneless lamb shoulder, 1 1/2-inch diced
- Kosher salt and black pepper
- 1/4 cup plus 2 tbsp. flour
- 6 garlic cloves, minced
- 2 cups canned beef stock
- 1 cup red wine
- 1 cup can diced tomatoes
- 2 tsp minced fresh thyme
- 2 tsp minced fresh rosemary
- 1 lb. carrots, peeled and cut 2 inches thick diagonally
- 12 oz. small Yukon Gold potatoes, 1 1/2-inch diced
- 8-10 oz. fresh cipolline or pearl onions, peeled
- 6 small turnips, whole of halved
- 2 tbsp. unsalted butter, at room temp
- 10 oz. package frozen green peas
- 1/2 cup chopped fresh parsley
Directions
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Preheat oven to 350.
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Heat the canola oil in a medium Dutch oven over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tbsp. salt and 1 tsp pepper and then with the 1/4 cup flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
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Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes, thyme, rosemary, 2 tsp salt and 1 tsp pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
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Mash the 2 tbsp. of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.