Unveiling the Secret to Perfect Lamb Stew
This video was created in partnership with the American Lamb Board.
This delicious lamb stew recipe is jam-packed with chunks of braised American lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal.
Ingredients for this recipe:
• 4 1-pound American lamb shanks
• 3 tablespoons olive oil
• 1 peeled large diced yellow onion
• 1 large or 2 medium-sized leeks, quarter sliced and rinsed
• 1 cup dry red wine
• ¼ cup all-purpose flour
• 8 cups beef stock
• 6 garlic cloves
• 1 sprig of fresh rosemary
• 5 quartered Yukon potatoes
• 6 peeled extra-large cut carrots
• 1 large peeled extra-large diced celeriac root
• ¼ cup finely minced parsley
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 20 minutes
Cook time: 4 hours
Procedures:
1. Season the lamb shanks on all sides with salt and pepper.
2. Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.
3. Place in the lamb shanks, turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.
4. Remove the lamb shanks, add the onions and leeks to the pan, turn the heat to low-medium, and cook while stirring for 25 to 30 minutes or until well browned.
5. Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.
6. Turn the heat down to low medium and mix in the flour until combined to make a roux.
7. Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
8. Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone. USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest.
9. Remove the Lamb shanks and trim the meat away from the bones.
10. Roughly cut the lamb into 1” chunks. Set them aside.
11. Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.
12. Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.
13. Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.
Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, 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 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of 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.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon 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.
Mash the 2 tablespoons 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.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Lamb Stew Chinese Style
Lamb Stew Chinese Style is a very popular warming dish in Hong Kong during winter. Not only it is so delicious. we also believes that lamb has very good health promoting properties. It is considered to have the effect of warming and improving circulation and dispelling the cold. That’s why Let me show you how to do it.
**Key to Success**
- Red Bean Curd 南乳 and Chu Hau Sauce 柱侯醬are the key to the soup base
- To make the lamb tender, I use iron cast pot or you can use slow cooker/ pressure cooker/ instant pot and adjust the time accordingly
** Ingredients**
- 600g lamb brisket/ lamb breast, with skin
- 10 slices of ginger
- 2 stalks of scallions, cut into 2 inches lengthwise , separate white and green parts
- 1 shallots, minced
3 pieces of red bean curd 南乳
- 1 tablespoons of Chu Hou paste 柱侯醬
- 1 tablespoons of Hosin sauce 海鮮醬
2 star anise
1 piece of dried tangerine peel 陳皮
4 dried Chinese mushroom (soaked in warm water for 2 hours)
10 water chestnuts
30g rock sugar
1 tablespoon of Chinese cooking wine
- water
3 pieces of dried bean curd sticks
1 Bamboo shoot
- Garnish with green parts of scallion
- Vegetable - Tang Ho or you can use lettuce
(Dipping Sauce)
3 pieces of preserved white bean curd
- 1 red chilli (thinly slice)
- small amount of sesame oil
**How to make**
- Blanch the lamb brisket by putting it in boiling water with 4 slices of ginger for 10 minutes to get rid of the rough taste. Then cool down in iced water for 5 minutes. Then drain and set aside
- Heat 2 tablespoons of cooking oil in a wok over medium to low heat. Add the reminding ginger, white part of scallions, garlic and shallots. Saute for 1 minute to release the aroma. Set aside.
- Then add the red bean curds and chu hau sauce, hosin paste and Chinese cooking wine. Saute for 30 seconds to release the aroma.
- Then add the lamb and mix well to coat the lamb evenly in the sauce
- Add the Chinese mushroom and mushroom water, star anise, tangerine peel, water chestnut and rock sugar. Then add water to just cover all the ingredients. The tangerine peel can reduce the strong taste of the lamb, water chestnut can balance the warming effect of the lamb and rock sugar acts as a natural tenderiser
- Add water to cover the lamb. Bring to boil. Simmer in high heat for 15 mins. Then turn to medium to low heat and simmer for 1 hour. Stir the stew from time to time to prevent sticking. Add more water if necessary
- Taste the lamb, once it is tender. Transfer the content into a clay pot
- Add the water chestnuts and dried bean curd sticks and cook for 15 minutes in low heat
- Garnish with the green parts of scallions
- Have it in hot pot style with tong ho. Have the lamb with bean curd sauce.
Clay pot can keep the moisture of the meat and all the flavors of the ingredients very well
We love to have it in hot pot style. Prepare some lettuce. Have the lamb with the sauce. Get a bowl of rice. That is a prefect setting for winter time. It just warms your heart.