This Lamb Stew recipe was provided by Heirloom, An American Restaurant in Scottsdale, Arizona. If you want to celebrate a British occasion in Arizona, Chef Michael DeMaria recommends this traditional English main dish. (This recipe was originally shared as a way for Arizonans to participate in the celebration of the Royal Wedding of Prince William and Catherine Middleton on April 29, 2011.)
Yield: Serves 6 - 8 people
Ingredients:
- 3-1/2 lbs Lamb Shoulder, cut into 2" pieces
- 6 cloves garlic, crushed
- 1 sprig fresh rosemary
- 1/2 cup dry white wine
- 2 tbsp evoo
- 2 large onions, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 large potato, peeled and chopped
- Salt & Pepper
- 2 tsp Sweet Paprika
- 3 roasted red peppers, cut into 1/2" strips
- 1 large tomato, peeled, seeded and chopped
- 4-6 sprigs fresh parsley, chopped
- 1 bay leaf
- 1/2 cup dry, full-bodied red wine
- 1/2 cup chicken stock
Preparation:
1. Combine lamb, 3 garlic cloves, rosemary, white wine in medium bowl to marinate for 3 hours. Drain meat, discard marinate, pat dry with paper towels.
2. Mince remaining 3 garlic cloves & set aside.
3. Heat olive oil in large pan over medium-high heat. Brown the meat on all sides (approx 10 minutes). Add onions, carrots, potato, minced garlic, salt & pepper and cook. (approx 5 minutes) Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf and red wine. Bring to boil, reduce heat to medium and simmer for 10-15 minutes.
4. Add chicken stock, cover, reduce heat to low and simmer (stirring occasionally) for 2 to 2-1/2 hours until meat is very tender.
2. Mince remaining 3 garlic cloves & set aside.
3. Heat olive oil in large pan over medium-high heat. Brown the meat on all sides (approx 10 minutes). Add onions, carrots, potato, minced garlic, salt & pepper and cook. (approx 5 minutes) Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf and red wine. Bring to boil, reduce heat to medium and simmer for 10-15 minutes.
4. Add chicken stock, cover, reduce heat to low and simmer (stirring occasionally) for 2 to 2-1/2 hours until meat is very tender.
