The Flight Deck Lounge's Hearty Lamb Stew Recipe

Hearty Lamb Stew

Hearty Lamb Stew

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Ingredients:

2 lbs lamb shoulder, cut into 2 inch cubes
2 Tbsp olive oil
1 cup dry red wine
2 cups beef broth
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh thyme, chopped
1 tsp salt
¼ tsp pepper
2 shallots, diced
4 carrots, cut into 1 inch pieces
3 potatoes, peeled and cubed
1 small fennel bulb, chopped
1 tbsp butter
1 tbsp all-purpose flour
Fresh thyme sprigs, for garnish

Instructions:

Preheat oven to 325 degrees Fahrenheit.

Heat oil over medium heat in a Dutch oven and brown the lamb. Pour in red wine, broth, tarragon, thyme, salt and pepper, and stir to fully incorporate. Bring to a boil. Cover with a lid and place in the oven to braise for about 30 minutes.

Add shallots, carrots, potatoes and fennel to the Dutch oven, and stir to combine. Cover with lid, return to the oven and braise for an additional 45 minutes, or until meat and vegetables are tender. Season with additional salt and pepper as desired.

Using a slotted spoon, transfer lamb and vegetables to a large bowl and pour remaining juices into a separate bowl. Place the Dutch oven back over medium heat and melt butter. Whisk in flour until smooth and combined. Slowly whisk in the reserved juices and bring to a boil until thickened. Pour the lamb and vegetables back into the Dutch oven and bring to a boil. Serve garnished with sprigs of fresh thyme.