LAMB & RED WINE STEW
This slow-cooked stew is so simple to prepare and gives consistently good results. If you don't want a straight-up casserole, or are looking for ways to use up leftovers, I've given you two topping variations - delicious fluffy dumplings, or creamy mash for a hearty shepherd's pie. The choice is yours!
Provided by Jamie Oliver
Categories Easter treats
Time 2h30m
Yield 4 - 6
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 180ºC/350ºF/gas 4.
- 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn't already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings... TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they're half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don't worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.
Nutrition Facts : Calories 501 calories, Fat 22.8 g fat, SaturatedFat 8.4 g saturated fat, Protein 31.8 g protein, Carbohydrate 22.6 g carbohydrate, Sugar 10.4 g sugar, Sodium 1 g salt, Fiber 3.6 g fibre
RED WINE LAMB STEW (DUTCH OVEN BRAISED)
Old fashioned Lamb Stew braised with veggies and red wine. The ultimate comfort food.
Provided by Gloria Duggan | Homemade & Yummy
Categories Main Course
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 325º F.I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
- Heat the dutch oven over med-high heat (or your frying pan) and 1 tbsp of oil.
- Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 20 minutes.
- When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the salt, pepper and Merguez seasoning to the pot and mix well.
- Stir in the flour, mix well, and cook for 30 seconds.
- Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 3 minutes, just to cook out some of the alcohol.
- Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps. This should take about 5 minutes.
- Add the lamb, mix, cover and place in the oven for 1 hour.
- Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 1 hour.
- Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.
Nutrition Facts : Calories 302 kcal, Carbohydrate 34 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 378 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
LAMB AND RED PEPPER STEW
A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
- Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
- Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
- Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
- Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
- Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
- When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
- Check the lamb seasoning before serving.
- Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
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