The Best Traditional Lamb Stew
Ingredients
110 g pancetta or bacon, (cut into small cubes)
1 kg lamb, lamb shoulder or lamb knuckles, trimmed of excess fat, cut into chunks
1 tsp sea salt for the lamb plus for stew
0.50 tsp black pepper for lamb plus for stew
0.25 cup
(12 Teaspoons)
flour
1 large onion, diced
4 garlic cloves, minced
1.50 cup
(72 Teaspoons)
good red wine
500 g mushrooms, thickly sliced
Method
- In a dutch oven or large pot, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 160C (325F).
- Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 160C (325F) for 1 hr and 45 min. When done, potatoes and lamb will be very tender.
- Place on the stovestop and continue simmering uncovered until the sauce has reached the required thickness.
- Serve on rice with chopped parsley as garnish.