Recipe: Lamb Stew with Spring Vegetables (French)

LAMB STEW WITH SPRING VEGETABLES

3 tablespoons vegetable oil
2 pounds boneless lamb shoulder
salt and freshly ground black pepper (to taste)
1 onion, coarsely chopped
1 carrot, sliced
3 tablespoons flour
4 cups beef stock or canned broth
1 cup drained and chopped canned tomatoes
1/2 cup dry white wine
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 pound small white onions
1/2 pound baby carrots peeled and trimmed
1/2 pound very small new potatoes, scrubbed
1 cup peas

Cut the lamb into 2-inch pieces and pat dry.

In a casserole over medium-high heat, warm the vegetable oil until hot. Add the lamb and salt and pepper and brown it on all sides. Transfer the lamb to a platter.

Add the chopped onion and carrot to the casserole and cook over medium heat, stirring occasionally, for 3 minutes.

Add the flour and cook, stirring, for 2 minutes.

Add the stock, tomatoes, wine, garlic, rosemary, thyme, and bay leaf, and bring to a boil. Return the lamb to the casserole, cover, and simmer for 1 to 1 1/2 hours, or until it is tender.

Using a fork, remove the lamb pieces to another casserole. Skim the fat from the surface of the cooking liquid and reduce the liquid over high heat until slightly thickened.

Strain the thickened liquid over the lamb. Bring the mixture to a boil and add the onions. Simmer, covered, for 5 minutes.

Add the carrots and potatoes, and simmer for 5 minutes.

Add the peas and simmer for 5 minutes longer, or until the vegetables are tender.

Servings: 4
Source: The Best of France by Evie Righter