| This recipe is liked by 1 person(s). |
Lamb Stew with Herbes de Provence
Nb persons: 8
Yield:
Preparation time: 30 min
Total time: 1 hour
Source: Emeril Lagasse
| 2 pounds | lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes |
| 1 tablespoon | Essence |
| 2 tablespoons | olive oil |
| 1/2 cup | chopped yellow onions |
| 1/2 cup | diced peeled sweet potatoes |
| 1/2 cup | chopped carrots |
| 1 tablespoon | minced garlic |
| 1/2 cup | Italian plum tomatoes, peeled, seeded, and chopped (1 or 2 tomatoes) |
| 1 tablespoon | herbes de Provence |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 cup | dry red wine |
| 3 cups | lamb stock, or beef stock, or canned, low-sodium beef broth |
Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe