French · Dinner
Lamb and Vegetable Stew
A French country stew of braised lamb shoulder simmered with carrot, turnip, potato, onion and garlic in white wine and stock, finished with thyme and bay. Slow-cooked until the meat falls apart and the vegetables turn tender, it is served in a shallow bowl with crusty bread for mopping.
$7
20 minsPrep
100 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.8gProtein
31.9gFat
33.6gCarbs
8.4gSugar
5.8gFiber
870mgSodium
161mgChol
11.3gSat Fat
1450mgPotassium
85mgCalcium
5.1mgIron
2.6mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the lamb cubes dry and toss with flour until lightly coated on all sides. Dice the onion, mince the garlic, and cut the carrot, turnip and potato into chunks.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb for 5 minutes, turning occasionally, until a deep brown crust forms.
3
Sauté
Add onion and garlic to the pot. Cook for 3 minutes over medium heat, stirring, until onion turns translucent.
4
Braise
Pour in white wine and scrape up browned bits. Add lamb, stock, thyme and bay leaf. Simmer covered over medium-low heat for 95 minutes.
5
Simmer
Add carrot, turnip and potato. Season with salt and pepper. Simmer uncovered for 25 minutes until vegetables and lamb are tender.
6
Plate
Remove bay leaf and thyme sprig. Adjust seasoning to taste. Ladle into a shallow bowl and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb shoulder
- 2 tsp2 tsp all-purpose flour
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 2/3 cup100g turnip
- 1 cup150g potato
- 2/3 cup160ml dry white wine
- 1 1/2 cup360ml chicken stock
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
