Directions:
- Preheat oven to 325°F.
- Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
- Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
- Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
- Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
- While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.
- Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
- Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.
- Cooks' notes: · Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables. · Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 859.08 Kcal (3597 kJ) | ||
| Calories from fat | 547.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.81g | 94% | |
|---|---|---|---|
| Cholesterol | 180.28mg | 60% | |
| Sodium | 742.26mg | 31% | |
| Potassium | 1021.7mg | 22% | |
| Total Carbs | 20.64g | 7% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 44.15g | 88% | |
| Vitamin C | 38.4mg | 64% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 38.3mg | 213% | |
| Calcium | 114.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 136.61 Kcal (572 kJ) | ||
| Calories from fat | 87.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 94% | |
|---|---|---|---|
| Cholesterol | 28.67mg | 60% | |
| Sodium | 118.03mg | 31% | |
| Potassium | 162.47mg | 22% | |
| Total Carbs | 3.28g | 7% | |
| Sugars | 1.38g | 35% | |
| Dietary Fiber | 0.69g | 17% | |
| Protein | 7.02g | 88% | |
| Vitamin C | 6.1mg | 64% | |
| Vitamin A | 0.1mg | 27% | |
| Iron | 6.1mg | 213% | |
| Calcium | 18.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Brie and Caramelized Onion Stuffed Chicken Breasts
Olive oil, divided, Sweet onions, sliced and 10 more.. -
Irish Stew
Young lamb chops, thawed, Salt and pepper, Olive oil and 13 more.. -
Shrimp Destin Linguine
Unpeeled, large raw shrimp (2 1/25 count ) and 11 more.. -
Parmesan Risotto
Chicken broth, Chopped onion, Olive oil, Arborio rice and 6 more.. -
Braised Pork Loin with Prunes
Olive oil and 18 more.. -
Braised Beef with Pears and Fresh Ginger
Meaty beef neck bones and 16 more.. -
Stir Fried Pork With Vegetables (Ww)
Olive oil, Onions , cut into 1/4-inch slices and 9 more.. -
Herbal Vinegars
Fresh thyme, chopped, Fresh rosemary, chopped, Bay leaves and 8 more.. -
Poached Salmon with Lemon Mint Tzatziki (Ellie Krieger)
Dry white wine, Water, Bay leaves, Flat-leaf parsley and 12 more.. -
Lamb Stew with White Beans and Artichokes
Olive oil and 11 more.. -
Baked Flounder with Tomato Caper Sauce
Olive oil, Onion, finely chopped and 13 more.. -
Greek Lamb on Skewers (Souvlaki)
Olive oil, Lemon juice, Dry red wine and 26 more..
Also Try
-
Lamb Stew With Spring Vegetables
Lamb stew meat , cut into 1/2-inch pieces, Chopped onion and 11 more.. -
-
Braised Lamb Shanks with Spring Vegetables and Spring Gremolata
Lamb shanks, All purpose flour, Extra-virgin olive oil and 18 more.. -
Chicken Tagine with Spring Vegetables
Lemon, halved, Artichokes, stems trimmed to 1/2 inch and 16 more.. -
Spring Vegetable Risotto with Poached Eggs
Shelled fresh (or frozen, thawed) fava beans or peas (fro... and 17 more.. -
Spring Vegetables With Green Goddess Pesto
Shallots, cut in quarters or 3 green onions, roughly chop... and 9 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
