Traditional Lamb Stew with Red Wine

Lamb shoulder pieces that fall apart with a fork, coated in a thick, glossy brown sauce. The aroma of reduced wine and thyme fills the kitchen.

• Prep time: 25 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 777
• Protein: 44 g
• Carbs: 15 g
• Fat: 43 g

Ingredients

• 800 g Lamb neck ( cut into large cubes )
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( in thick rounds )
• 2 piece Garlic ( minced )
• 40 g Minimum butter sweet
• 30 g Wheat flour
• 500 ml Red wine
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Veal stock concentrate ( diluted if necessary )

Instructions

1. Sear the meat

   Heat the butter in a cast iron pot. When it sizzles and turns hazelnut brown, add the lamb pieces. Let them brown on each side until a golden crust forms.

2. Sauté the garnish

   Add the onions and carrots to the pot. Let them soak up the lamb fat and brown slightly. Add the garlic at the end to avoid burning it.

3. Dust and deglaze

   Sprinkle the flour over the meat and vegetables. Stir well to cook the flour for one minute. Pour in the red wine and veal stock, then scrape the bottom with a spatula to loosen the cooking juices.

4. Slow simmering

   Add the bouquet garni, salt, and pepper. Cover and simmer over very low heat. The meat is ready when it falls apart easily with a fork and the sauce coats the spoon.

Chef's tips

• Don't overcrowd the pot when searing; do it in batches so the lamb browns instead of steaming.
• The stew is even better reheated the next day, once the flavors have fully developed.

Storage

Keep for 3 days in the refrigerator in an airtight container or up to 3 months in the freezer.