Savory Braised Lamb and Vegetables Print Serves: 8 Complex and flavorful, a hearty and versatile meal for any season. Add or substitute other vegetables depending on preference or availability. Ingredients
- 1 pound lamb stew meat
- ¼ cup flour
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 ½ pounds carrots, cut into chunks
- 2 fennel bulbs, cored and sliced
- 2 pounds gold flesh potatoes, cut into bite sized chunks
- 3 cups of chopped tomatoes and juice (fresh or canned)
- 3½ cups chicken stock (OK to substitute vegetable stock)
- cumin, to taste
- handful parsley/cilantro/tarragon (depending on personal preference), chopped
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
- Cut lamb into small, bite sized chunks.
Cuisine Rapide by Pierre Franey was one of the first cookbooks I ever owned. Geez, it might even be THE first. My family watched him on PBS a zillion years before the Food Network existed. His appeal was much like Julia’s – he didn’t take himself too seriously, was unassuming and his food was uncomplicated and fantastic.
I pulled this book out for a special meal at the Farmers To You hub last night. I had the pleasure of cooking for all the Farmers To You staff who work Tuesdays to fill bags and trucks with fresh food.
I’ve said it before and I’ll say it again, Molly Stevens is the queen. She is the author of my all time favorite winter cookbook All About Braising. However, the following recipe comes from Fine Cooking magazine where she is a contributing editor. A couple of things about this dish: I used roughly 2 pounds of lamb rather than 3lb. (which is what Molly calls for) and bulked up on carrots and onions. Because I’m cooking with my grandfather’s very old cast iron dutch oven, I don’t bother with the parchment paper – my lid has a very good seal.
I never would have thought lamb to be particularly kid friendly because the flavor is rich and gamey, but it happens to be my son’s favorite protein. Not sure how that happened, it’s not something I prepare on a regular basis. I’ll splurge with an occasional leg, but more likely I’ll grill kebabs in the summer. But if there’s anyway to introduce lamb to a kid the meatball is the way to go. It’s hard to resist little round food – add a sauce for dipping and you’re golden.