Lamb Stew with Herbes de Provence

2018-12-03
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 5m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Bonfire Smoky Mary

  • Fresh Cran-Apple Crostata

Ingredients

  • 1/2 cup chopped yellow onions
  • 1/2 cup diced peeled sweet potatoes
  • 1/2 cup chopped carrots
  • 1 tablespoon minced garlic
  • 2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
  • 1 tablespoon Essence, recipe follows
  • 2 tablespoons olive oil
  • 1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
  • 1 tablespoon herbes de Provence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry red wine
  • 3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
  • French or Italian bread, accompaniment
  • 1/4 cup dried thyme
  • 1/4 cup dried majoram
  • 1/4 cup dried savory
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried lavender blossoms
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Method

Step 1

Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.

Step 2

To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.

Step 3

Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.

Step 4

Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.

Step 5

Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.

Step 6

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Leave a Reply

Your email address will not be published. Required fields are marked *