Nutrition Facts
6 servings
6
Spring Lamb Stew Recipe
This spring lamb stew recipe is provided by a culinary organization. Photo credit: Culinary organization.
Ingredients
1.50 Boneless lamb (neck or shoulder) cut into pieces of about 40g by your taste companion.
30 Butter
1 Onion
2 cloves Garlic
1 Garnish (thyme, bay leaf, rosemary)
3 Flour
3 Tomato paste
20 White wine
Salt
Freshly ground pepper
6 Carrot tops
6 Turnip
6 Spring onions
200 Snap peas
Directions
1
Sauté the meat in a pot with the butter. Let it brown on all sides, then season with salt.
2
Add the flour, then the chopped onion, the herb bouquet, the minced garlic, and the tomato paste. Deglaze with white wine and pour in water to cover the meat. Season with salt and pepper and let simmer for 1 hour covered on low heat, making sure to skim occasionally.
3
Wash, peel, and prepare all the vegetables (leave a bit of green on the carrots and turnips) and cook them separately in a pot of boiling salted water (carrots and turnips for 20 minutes, onions for 15 minutes, sugar snap peas for 5 minutes).
4
Remove the meat with a slotted spoon. Strain the cooking liquid. Start cooking again with the meat, the vegetables, and the strained liquid. Let simmer for 30 minutes. At the time of serving, adjust the seasoning if needed.
5
To finish, Companion Tips: This type of stew is even better when reheated. So if you have some left over, you'll see the sauce will be even more syrupy. For an even springier note, add some green asparagus.
Ingredients
Ingredients
1.50 Boneless lamb (neck or shoulder) cut into pieces of about 40g by your taste companion.
30 Butter
1 Onion
2 cloves Garlic
1 Garnish (thyme, bay leaf, rosemary)
3 Flour
3 Tomato paste
20 White wine
Salt
Freshly ground pepper
6 Carrot tops
6 Turnip
6 Spring onions
200 Snap peas
Directions
Directions
1
Sauté the meat in a pot with the butter. Let it brown on all sides, then season with salt.
2
Add the flour, then the chopped onion, the herb bouquet, the minced garlic, and the tomato paste. Deglaze with white wine and pour in water to cover the meat. Season with salt and pepper and let simmer for 1 hour covered on low heat, making sure to skim occasionally.
3
Wash, peel, and prepare all the vegetables (leave a bit of green on the carrots and turnips) and cook them separately in a pot of boiling salted water (carrots and turnips for 20 minutes, onions for 15 minutes, sugar snap peas for 5 minutes).
4
Remove the meat with a slotted spoon. Strain the cooking liquid. Start cooking again with the meat, the vegetables, and the strained liquid. Let simmer for 30 minutes. At the time of serving, adjust the seasoning if needed.
5
To finish, Companion Tips: This type of stew is even better when reheated. So if you have some left over, you'll see the sauce will be even more syrupy. For an even springier note, add some green asparagus.
Notes
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EN