Recipes

The dish made famous by Julia Child is even better when made with a slow-cooked shoulder of lamb. We wait until the end to add buttery carrots, onions, and mushrooms to enjoy the flavor of each ingredient. Serve over mashed potatoes or buttery noodles for a hearty meal. Perfect for fall!

Ingredients:

• 1 boneless lamb shoulder
• 1 ½ cups pinot noir
• 2 cloves garlic
• 1 sprig thyme
• 1 spring rosemary
• 2 tsp salt
• ½ tsp pepper
• ½ cup all-purpose flour
• 2 Tbs olive oil, additional as needed
• 4 carrots
• 2 ribs celery
• 2 Tbs tomato paste
• 4 cups chicken broth
• Water, as needed
• ¼ cup butter
• 1 white onion
• 1 cup pearl onions
• 2 cups button or crimini mushrooms
• Fresh parsley, for garnish, optional

Instructions:

• Cut the lamb shoulder into large, 2-inch, cubes

• In a large bowl or 1-gallon resealable bag, combine the lamb, 1/2 cup of the wine, garlic, thyme, and rosemary. Refrigerate for at least 2 hours or overnight.
• After marinating, remove the lamb from the marinade using a slotted spoon or sieve. Discard the marinade. 
• Preheat the oven to 300°F.
• Combine 1 tsp of the salt, pepper, and flour. Dredge the lamb cubes in flour.
• Chop 2 of the carrots, the celery, and the white onion into ¼-inch cubes.
• Heat the oil in a Dutch oven or high-sided pan over medium-high heat. 
• Sear the lamb cubes in batches, being careful not to burn the flour. (Burned flour on the meat should be trimmed and removed, and any burned flour in the pan should be sopped up with a paper towel to prevent bitterness.) Set the browned lamb aside and continue cooking until all the lamb cubes are seared.
• After all the lamb has been seared and removed from the pan, reduce the heat to medium. Add more oil if necessary to prevent sticking. Add the chopped carrots, celery, and onion to the pan. Cook for about 8 minutes until softened.
• Return the lamb cubes to the pan. Add the remaining 1 cup of red wine and the chicken broth. Add water if needed to raise the liquid over the top of the lamb cubes. Bring to a boil. Then remove from heat and cover the pan with a lid or aluminum foil.
• Place the covered pan in the oven and cook for two hours. Stir occasionally, at least once each hour. Then remove the lid and cook for an additional hour.
• In the meantime, peel the pearl onions, cut the remaining carrots into 1-inch segments, clean the mushrooms, and remove any coarse portion of the mushroom stem. 
• About 30 minutes before the lamb is done cooking, bring a pot of water and 1 tsp salt to a boil. First, add the carrots and reduce the heat to a low-boil. After 8 minutes, add the pearl onions. Continue cooking for 3-5 minutes until the vegetables are tender. Then, drain the water. Add the mushrooms and butter to the pan. Cover and cook over low heat for 10 minutes, stirring occasionally. Add a teaspoon of water if necessary to prevent the butter from browning.
• When ready to serve, place the lamb stew in a serving bowl or individual bowls. Top with the butter-braised vegetables. Garnish with parsley, if desired. Or serve over mashed potatoes or buttered noodles for a hearty meal.