LAMB STEW
Serves 6-8
4 garlic cloves, minced or pressed
4 anchovy filets, patted dry and finely minced (about two teaspoons)
1 tablespoon tomato paste
4 pounds lamb stew meat, from shoulder, trimmed of excess fat, cut into 1½-inch pieces
2 tablespoons vegetable oil
1 large onion, halved and sliced from top to bottom (about 2 cups)
4 medium carrots, peeled and sliced into 1 inch-pieces (about 2 cups)
1/4 cup all-purpose flour
2 cups of red wine (Cotes du Rhone or Pinot Noir)
2 cups chicken broth
2 bay leaves
4 sprigs fresh thyme
1 pound Yukon gold potatoes, cut into 1 inch pieces
1½ cups frozen pearl onions, thawed
1/2 cup water
1 cup frozen peas, thawed
Table salt and ground black pepper
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine the garlic and anchovies in a small bowl, using a spoon or the back of a fork, mash into a paste. Stir in tomato paste and set aside.
2. Heat 1 tablespoon oil in Dutch oven over high heat until it just starts to smoke. Add half the lamb and cook until well browned on all sides, about 8 minutes. Transfer lamb to plate and repeat with remaining lamb, adding another 1 tablespoon oil. When the second batch of meat is done, leave it in the pot.
3. Reduce heat to medium, and return first batch of lamb to pot. Add the onions and carrots and stir to combine with lamb. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes. Stir in garlic mixture and cook 30 seconds. Add flour and stir another minute until no dry flour remains.
4. Slowly add wine, scraping the bottom of the pan. Increase heat to high, and thicken the wine for about 3 minutes. Stir in broth, bay leaves and thyme. Bring to simmer, cover, and transfer to oven, and cook for 1½ hours.
5. Remove pot from oven. Remove and discard bay leaves and thyme branches. Stir in the potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
6. Skim excess fat from surface of stew. Stir in the pearl onions, and cook over medium heat for 15 minutes.
8. Increase heat to high and stir in peas. Simmer for about another 5 minutes. Season with salt and pepper to taste. Serve.
Contact this reporter at (937) 225-2258 or mfisher@DaytonDailyNews.com.
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