I grew up in Rome where the tradition is to always eat roast lamb at Easter, but a few years ago we visited my husband’s family in France and his Aunt Brigitte made this fabulous lamb stew. Since then, it has become a favorite in our household. Although we have reduced our meat consumption over the years, this recipe uses a lot of vegetables and I made it for Easter this year. One thing I like about this recipe is that it is practical for feeding a large group of people and can be made in advance and left to simmer on the stove. The other thing I like is that since the stew cooks slowly at a low temperature, the lamb is very tender. Finally, like many stews, it is delicious reheated the next day.
1 lamb shoulder, deboned and cut into cubes
4-5 carrots, peeled and chopped into cubes
3-4 turnips and parsnips, peeled and chopped into cubes
2 zucchini, washed and chopped into cubes
2-3 potatoes, peeled and chopped into cubes
1 onion, peeled and diced
2 leeks, washed, peeled and cut into circles
1 tablespoon butter
1-2 tablespoons olive oil
2-3 cloves of garlic, peeled and minced
1 teaspoon thyme
1 teaspoon rosemary
2-3 bay leaves
Sautée the onions , garlic, and lamb in the butter and olive oil in a large cooking pot. Stir occasionally to brown the lamb on all sides.
Add water to cover the lamb, add the thyme, rosemary and bay leaves and lower the heat to let the meat simmer slowly. Let this cook 45-60 minutes, stirring occasionally.
Add the vegetables and season with salt and pepper, make sure there is enough liquid for the vegetables to cook in. Simmer for another 10-15 minutes until the vegetables are cooked.
Serve with a baguette or other good bread.
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