I love a good lamb stew in the winter. Usually, I make it often, but for some reason it hasn’t made it into my cooking rotation. It’s been so long, actually, I have to admit I am wondering how I usually make it! I usually add a persian spice mixture, lamb shoulder, fire roasted tomatoes, waxy potatoes, carrots, red bell peppers, celery, onions, garlic, red wine, water or chicken broth. The trick with “allergy free” lamb stew is that most stews are started or thickened with Flour, and some use butter when sauteeing the veggies and there is gluten and MSG present in the majority of commercial broths. So generally I stay away from stews in restaurants.
I went to Whole Foods where I had them cut the lamb shoulder blades up into smaller peices. I want the bones, and I want some of the fat. I’m not one to trim the heck out of the meat, so unless there’s one large peice of fat, I’ll leave it mostly alone.
I salt and pepper the meat well, and I mean WELL. Then refrigerate for at least 3 hours or overnight.
Then, I broil the meat on a cookie sheet for about 5-7 minutes each side. This step is optional.
In a non-reactive dutch oven, I sautee the onions with the persian spices with a bit of olive oil, slowly, until the onions are nice and soft, then I add in the other vegetables (except the potatoes), and saute for 2 minutes, then I add about 1/2 cup red wine, fire roasted tomatoes with their juice (I usually blend them in the blender), and either water or broth so that everything is covered. Bring to a small boil (not roaring), then cover and simmer for 45 minutes. After 45 minutes, I add in the quartered potatoes, then cook for about 20 minues more.
One can make this on the stove top, or in a 350 degree oven. Adjust/add spices as you or your family likes them.
This stew freezes very well and is also amazing the next day. Serve with white beans, salad and/or asparagus.
I’m going to make this today, and I promise I’ll write down the amounts so I have a “real” recipe for you!