> American > Spring Lamb & Vegetable Stew

Ingredients

2 lbs Spring Lamb Stew Meat (shoulder or leg meat), cut into ¾-1 inch cubes
½ cup All Purpose Flour, divided into two ¼ cup measures
¼ cup Butter, softened
3 tbsp Vegetable Oil
2 medium Onions, large dice
4-5 medium Carrots, cut into ¼ inch coins
1 lb New Potatoes, cut in quarters
4 cloves Garlic, minced
1 each Bay Leaf
3 each Black Peppercorns
4 each Parsley Stems
4 sprigs Thyme
5-6 cups Beef Stock
½ cup Fruity Red Wine
¼-½ cup Parsley, minced
6 slices Thick Crusty Bread
Salt & Pepper to taste

Spring Lamb & Vegetable Stew

Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Spring
Contributor: Kitchen on Fire

Directions

Using cheese cloth and butcher twine, make a sachet of the bay leaf, peppercorns, parsley stems, and thyme (or put everything in the pot loose).
Mix together the butter & ¼ cup of the flour until well incorporated; set aside.
Season the lamb with salt & pepper.
Heat Infinite Circulon's 3qt Sauté Pan over med-high to high heat. Add the lamb and brown on all sides, stirring occasionally, for about 10 minutes. Remove from the pan with a slotted spoon.
Reduce the heat to medium and add the onion, carrot, potato, and garlic. Cook for about 6-8 minutes, stirring often. Return the lamb to the pan along with the flour & cook, stirring, for about 2 minutes. Pour in the stock, wine & the sachet. Reduce the heat to a simmer.
Cook, uncovered, for about 1-1 ½ hours or place in a 350°F oven with the lid cracked for 1 - 1 ½ hours stirring occasionally, until the meat is nice & tender. Remove the sachet, whisk in chunks of the butter & flour mixture. Continue to whisk for a minute or two until the stew has thickened. Season with salt & pepper, garnish with minced parsley, & serve with the crusty bread.

Equipment

- Infinite Circulon's 3qt Sauté Pan

- Chef's knife

- Cheese cloth

- Whisk

- Butcher's twine

- Circulon Spatula

- Circulon Spoon

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