LAMB STEW

Lamb Stew image

Provided by David Leite

Categories dinner, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

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Ingredients

1 6-pound bone-in lamb shoulder; bones removed and cut into 3-inch pieces, rinsed well and reserved, or 3 pounds boneless lamb shoulder (see note)
3 ounces chicken livers
5 garlic cloves, minced
3 bay leaves
1 tablespoon sweet paprika
1 1/2 cups dry white wine
4 tablespoons olive oil, or as needed
Coarse salt
Ground white pepper
1 yellow onion, cut crosswise into thin half-moons
2 cups beef stock
3 sprigs flat-leaf parsley, chopped, more for serving (optional)
Boiled red potatoes, cooked white rice for serving (optional)

Steps:

Cut lamb and chicken livers into 1 1/2-inch chunks, and place in a glass, stainless steel or other nonreactive bowl. Add garlic, bay leaves, paprika, 1/4 cup wine, 2 tablespoons olive oil, 2 teaspoons salt and 1/2 teaspoon white pepper. Mix well. Cover and refrigerate at least 2 hours, preferably overnight.
When ready to cook, heat remaining 2 tablespoons olive oil in a large Dutch oven over medium-high heat. When oil shimmers, add bones and sear until well-browned, 7 to 10 minutes. Transfer to a plate. If pan is dry, add a bit more oil. Working in batches, add lamb mixture and sear, turning occasionally, until edged with brown, 6 to 8 minutes. Transfer to a plate.
Lower heat to medium, add onion and sauté until limp, about 10 minutes. Add lamb and any juices, the bones, remaining 1 1/4 cups wine, beef stock and parsley. Bring to a boil, reduce heat to low and cover. Simmer, stirring occasionally, until lamb is tender, about 1 1/2 hours; if liquid level becomes low, add water as needed. Season with salt and pepper.
Remove and discard bones and bay leaves. If a smooth sauce is desired, transfer lamb to a bowl, cover and keep warm. Strain and discard solids from liquid. To serve, spoon stew into shallow bowls. If desired, accompany with boiled peeled red potatoes or long grain white rice drizzled with olive oil and sprinkled generously with minced parsley.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 46 grams, Carbohydrate 6 grams, Fat 87 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 35 grams, Sodium 1484 milligrams, Sugar 2 grams, TransFat 0 grams

Joann Hardie

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This lamb stew is so easy to make, and it's absolutely delicious! The lamb is fall-apart tender, and the vegetables are cooked to perfection. I love the addition of the bay leaves, which give the stew a nice aromatic flavor.

Niga Bat

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I made this stew for a dinner party last weekend, and it was a huge success! Everyone loved it. The lamb was so tender and flavorful, and the sauce was rich and delicious. I served it with rice, and it was a perfect meal.

Goitseone Koyawa

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This lamb stew is delicious! The meat is so tender and the vegetables are cooked perfectly. I love the rich and flavorful sauce. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.

Ali Hisham

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I've made this stew several times now, and it's always a hit with my family. The lamb is always so tender and flavorful, and the vegetables are cooked perfectly. I love the addition of the mushrooms, which give the stew a nice earthy flavor.

Kashif Sahu

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This lamb stew is a classic comfort food. It's hearty, flavorful, and perfect for a cold winter night. The lamb is so tender and juicy, and the vegetables are cooked perfectly. I love the addition of the red wine, which gives the stew a nice depth of

Ranidu Presadh

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This lamb stew is so easy to make, and it's absolutely delicious! The lamb is fall-apart tender, and the vegetables are cooked to perfection. I love the addition of the thyme, which gives the stew a nice herby flavor.

Faheem Ullah

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bikki mishra

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Stephen Jack

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I've made this stew several times now, and it's always a hit with my family. The lamb is always so tender and flavorful, and the vegetables are cooked perfectly. I love the addition of the pearl onions, which give the stew a nice sweet flavor.

Nagasha Docus

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Amr Mousa

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This lamb stew is so easy to make, and it's absolutely delicious! The lamb is fall-apart tender, and the vegetables are cooked to perfection. I love the addition of the rosemary, which gives the stew a nice herby flavor.

Marvel Margaret

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I made this stew for a potluck last weekend, and it was a huge success! Everyone loved it. The lamb was so tender and flavorful, and the sauce was rich and delicious. I served it with rice, and it was a perfect meal.

Chuxman Ugwuanyi

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Rahaf Khaled

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Wasim Aleem

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This lamb stew is so hearty and comforting. It's perfect for a cold winter night. The meat is fall-apart tender, and the vegetables are cooked to perfection. I love the addition of the red wine, which gives the stew a nice depth of flavor.

SUDU GAMING

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Hunter Swanson

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This was my first time making lamb stew, and it turned out great! I was a little hesitant at first, but the recipe was easy to follow and the stew was delicious. The lamb was so tender and juicy, and the vegetables were cooked perfectly. I will defin

lil samer

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I've made this lamb stew several times now, and it's always a hit with my family and friends. The flavor is rich and complex, and the meat is always fall-apart tender. I highly recommend this recipe!

Dipen Budha Thoki

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This lamb stew is an absolute delight! The meat was so tender and flavorful, and the vegetables were perfectly cooked. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!

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