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Italian Lamb Stew

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At rustic southern Italian restaurant Convivio, tucked away in Manhattan’s Tudor City neighborhood, chef Michael White has mastered the richly flavored dishes of Italia. Here, he boiled down the prodigious task of big-city cheffing to fit the average slow cooker: His distinctly Italian take on lamb stew incorporates an imperial stout from Italy and healthy portions of rosemary, bay leaves and fresh ground pepper.

Makes: 4

Ingredients:
  • 2 pounds well-trimmed lamb stew meat, cut into
  • 1½-inch cubes
  • 2 cups Birrificio del Ducato Verdi Imperial Stout
  • 2 cups chicken stock
  • 2 medium-large yellow onions, chopped
  • 2 large carrots, chopped
  • 2 large celery ribs, chopped
  • 1 ripe tomato, peeled, seeded and chopped
  • 3 cloves garlic, thinly sliced
  • ÂĽ cup all-purpose flour
  • 4 tablespoons tomato paste
  • 3 tablespoons olive oil
  • 2 tablespoons rosemary
  • 2 bay leaves
  • Sea salt and freshly ground black pepper, to taste
  • peperoncinis, to taste

Instructions:

• Season the lamb with salt and pepper, turning to coat evenly, then repeat with the flour, patting to remove any excess. Heat oil in a large sauté pan over medium-high heat.

• When the oil is very hot, slowly add the pieces of meat in a single layer so the oil remains hot and sizzles with each addition. Cook the lamb on all sides, turning occasionally, until golden brown, about 2 to 3 minutes. Work in batches so as not to crowd the pan, and remove the browned meat to a bowl.

• Add the onions, carrots and celery to the pan and cook for about 5 minutes, or until the vegetables are soft. Season with salt and pepper, and add peperoncinis. Add the garlic and tomato paste and let caramelize for 1 to 2 minutes; deglaze the pan with imperial stout, scraping the browned bits off the bottom of the pan. 

• Pour the beer and vegetable mixture into a crock pot, and add the browned lamb along with the rosemary, bay leaves and chicken stock. Cover and cook on high for 7 hours, or until lamb is very tender, and serve.


 

Choose a Russian Imperial Stout for this recipe

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