Winter Stew of Braised Lamb, Red Onions And Macaroni
Published February 14, 1995
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
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Ingredients
3 tablespoons vegetable oil
Salt and pepper to taste
2 pounds lamb shoulder, trimmed and cut into 3-inch squares
2 celery stalks, washed and cut into ½-inch cubes
2 large carrots, peeled and cut into ½-inch cubes
1 large Spanish onion, peeled and cut into ½-inch cubes
2 cloves garlic, peeled
2 cups dry white wine
1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
8 cups veal stock (available commercially)
1 pound cavatappi or corkscrew macaroni
TO FINISH DISH
2 tablespoons olive oil
4 stalks celery, peeled and cut into ½-inch pieces on the bias
2 medium carrots, peeled and sliced very thinly
2 medium red onions, peeled and sliced paper thin
1 tablespoon chopped fresh garlic
4 plum tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh parsley
Nutritional analysis per serving (4 to 6 servings)
78 grams carbs; 109 milligrams cholesterol; 953 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 16 grams saturated fat; 46 grams fat; 7 grams fiber; 1931 milligrams sodium; 43 grams protein; 11 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
Preheat the oven to 375 degrees.
- Step 2
Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
- Step 3
Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
- Step 4
Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
- Step 5
When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
- Step 6
Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
- Step 7
Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
- Step 8
Serve immediately in a flat soup plate.
Private Notes
Comments
Finding veal stock was harder than I thought here in Portland, Maine. But all things being equal the pasta/lamb stew ratio was a little high. 4-5 cups reserved stock was what I actually used.
Finding veal stock was harder than I thought here in Portland, Maine. But all things being equal the pasta/lamb stew ratio was a little high. 4-5 cups reserved stock was what I actually used.