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LAMB STEW 2

How to Feed a Teenage Boy by Georgia Orcutt
Make this straightforward stew on a weekend, and you can enjoy it for at least two days. It is fragrant and warming, and an easy sell to hungry boys. Buy a butterflied lamb leg and cut it into cubes. Or, reduce the amount of meat in the recipe by cutting pieces from four or five lamb chops. Serve with crusty, whole-grain rolls and a green salad.
Serves 6 to 8

 

Ingredients

    • 3 tablespoons olive oil
    • 2 carrots, finely chopped
    • 1 onion, finely chopped
    • 4 cloves garlic, minced
    • 3 tablespoons all-purpose flour
    • Salt and freshly ground black pepper
    • 1½ pounds lamb, cubed (about 3 cups)
    • 1/2 cup dry red or white wine
    • Juice of 1 lemon
    • 1 tablespoon light brown sugar
    • 1 (14.5-ounce) can diced tomatoes, with juice
    • 2 cups beef stock or broth
    • 1 (28-ounce can) or 2 (15.5-ounce) cans cannellim or small white beans (about 4 cups), drained and rinsed
    • 5 sprigs fresh thyme
    • Freshly grated Parmesan cheese, for garnish
     

Directions

Preheat the oven to 350°F.

Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat. Add the carrots, onion, and garlic and saute for about 5 minutes, until the vegetables are soft. Using a slotted spoon, transfer the vegetables to a bowl.

Put the flour in a large, shallow dish and season with salt and pepper. Add the lamb cubes and toss until they are evenly coated.

Heat the remaining 2 tablespoons of oil in the Dutch oven over medium heat. Add the lamb in two batches and saute, turning, for about 4 minutes, until browned on all sides. Using the slotted spoon, transfer the lamb to the bowl with the vegetables.

Add the wine, lemon juice, and brown sugar to the pan and stir with a wooden spoon, incorporating all the browned flour into the liquid. Bring to a boil and cook for 1 minute. Season with salt and pepper. Add the tomatoes and beef stock and bring just to a boil. Remove from the heat and add the vegetables, lamb, and beans. Stir gently to mix. Arrange the thyme on top of the stew, cover, and bake for 1 hour. Serve in bowls, sprinkled with cheese.
 

 

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