Lamb Stew


Farm Notes

A modified Beef Bourguignon makes for a hearty, hands-off meal!

3lbs lamb stew meat
Salt & pepper
4-6 oz salt pork or bacon, cut into strips
3 T butter
1lb quality fresh local mushrooms, trimmed & quartered
3 onions, quartered
1 T sugar
4 C beef or chicken broth
1/3 C flour
2 C burgundy or pinor noir
3 tsp unflavored gelatin
1 T tomato paste
2 carrots, roughly chopped
3-5 garlic cloves, smashed
2 bay leaves
1/2 tsp peppercorns
thyme, parsley to taste

  1. Toss lamb and 1 1/2 tsp salt in bowl; let stand at room temp for 30 minutes.
  2. Adjust oven racks to lower middle and lowest positions and heat oven to 500 degrees. Place pork and 2 T butter in roasting pan and roast on lower rack until well browned, 15 minutes. Toss mushrooms, one of the quartered onions, butter, and sugar on rimmed baking sheet. Roast on lower rack, stirring occasionally, until moisture is released by mushrooms, 15 minutes.
  3. Remove pans from oven and reduce temp to 325 degrees. Transfer vegetables to bowl, cover, and set aside. Sprinkle flour over rendered fat in roasting pan & whisk until combined. Whisk in broth, wine, gelatin, and tomato paste until combined. Add remaining onions, carrots, garlic, bay leaves, peppercorns, parsley, and thyme to pan. Arrange lamb in single layer on top of vegetables. Add water (if needed) to come up 3/4 side of lamb but do not cover. Return roasting pan to oven and cook until tender, 3-3 1/2 hours, stirring halfway through cooking.
  4. When finished, add mushroom & onion mixture to lamb. Serve over cooked barley, egg noodles, or rice.