Prepare Time:30 Minutes
To warm the winter’s chill, put a pot of stew on the stove any weeknight with DeBragga’s apple fed lamb. We send it to you ready to cook.
- 2 tablespoons olive oil
- 1½ pounds lamb (DeBragga supplies Apple Fed lamb cut into 2-inch pieces)
- kosher salt and black pepper
- 4 carrots, peeled, trimmed and cut into 2-inch pieces
- 1 onion, peeled and chopped
- 2 stalks celery, trimmed and chopped
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- 2 Idaho potatoes, peeled and cut into 2-inch pieces
- 1 cup fresh flat-leaf parsley, chopped
Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate and set aside.
Add the carrots, onion, celery, and the remaining oil to the pot. Season with a pinch of salt and cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the wine and scrape up any brown bits.
Add the broth, tomatoes, and potatoes and stir. Return the lamb to the pot, reduce heat to the lowest setting and let stew simmer uncovered until the lamb becomes fork tender, at least two hours, as many as four. Check periodically to make sure there is enough liquid in the pot, and add water if necessary, making sure the stew is thick and moist. Stir in the parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve. Stew is best served with rice or noodles and a green salad.