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Ingredients
4 tablespoons extra-virgin olive oil
3 pounds lamb stew meat, in 1 ½-inch cubes
3 medium onions, sliced
3 carrots, slivered and cut in 1 ½-inch lengths
2 celery stalks, slivered and cut in 1 ½-inch lengths
4 cloves garlic, chopped
2 tablespoons flour
1 ½ cups dry red wine
4 tablespoons balsamic vinegar
¼ teaspoon ground cloves
½ cup raisins
Salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
19 grams carbs; 124 milligrams cholesterol; 650 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 47 grams fat; 2 grams fiber; 736 milligrams sodium; 30 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat two tablespoons oil in a heavy casserole. Add the lamb, a little at a time, and brown pieces on both sides, removing as they brown.
- Step 2
Add remaining oil to the casserole and add the onions, carrots, celery and garlic and saute over medium heat until vegetables are lightly browned. Stir in flour and cook a minute or so, then stir in wine.
- Step 3
Return the meat to the pan, stir, then add the remaining ingredients. Season to taste with salt and pepper.
- Step 4
Cover and simmer until the lamb is tender, about two hours. Check seasonings before serving.
Private Notes
Comments
I may have been a little heavy handed with the vinegar, but I thought the balsamic overwhelmed the flavor of the lamb (which local grass-fed and $$) and it was difficult to distinguish the meat from beef in the final product. I'm going to try it again and hold back a little of the vinegar.
I added three yellow potatoes. Cooked it in large cast iron skillet, then transferred to 9"x13" casserole for serving. Made a roux of wine and flour at end with scrapings from skillet bottom, then stirred it in. Next time, I'd probably use less clove and might throw in some green beans or peas.
I may have been a little heavy handed with the vinegar, but I thought the balsamic overwhelmed the flavor of the lamb (which local grass-fed and $$) and it was difficult to distinguish the meat from beef in the final product. I'm going to try it again and hold back a little of the vinegar.
Excellent. Lamb stew meat is very to find outside of big cities (where has all the American lamb gone?), so I used some thick shoulder chops from the supermarket, trimming the gristle and fat but using the bones for marrow and thickening (remove before serving). I added a leek and reduced the amount of cloves--a couple of pinches is plenty--and I gradually added about a cup of beef broth, a few tablespoons at a time, as the mixture stewed and thickened. Very savory and delicious at the end.