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new mothers magic elixir (lamb stew)

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Lamb

New Mother's Magic Elixir (Lamb Stew)

For years now, every time a friend has a baby, I make this lamb stew. Each of these women has claimed magic healing powers in every bite. I can't personally attest to the magic, but it does taste just wonderful. The recipe is some melange of Julia's Navarin and a number of other recipes I tried along the way

Ingredients

  • 3 tablespoons olive oil, more to taste
  • 2 pounds lamb, cut into 2" cubes, preferably from the shoulder
  • 1/4 cup flour
  • 4 tablespoons butter
  • 18 pearl onions, peeled (or use frozen)
  • 2 tablespoons turbinado sugar
  • 4 medium carrots, cut in 1" dice
  • 2 celery stalks, cut in 1" dice
  • 6 stalks thyme
  • 2 stalks rosemary
  • 10 stalks flat leaf parsley
  • 1 bay leaf
  • 1 star anise
  • 1 1/2 cups red wine (I like to use Cahors)
  • 4 cups rich broth, preferably from roasted lamb bones, but chicken stock can be substituted
  • 2 cups russet potato, cut in 1" dice
  • 1 cup freshly picked peas, or frozen petite peas
  • 1 pinch salt and pepper, to taste
  • Garnish: preserved lemon rind, fresh horseradish, minced flat leaf parsley

Directions

  • In a large heavy stew pot, heat olive oil until shimmering.
  • Dry the meat well, then dredge lightly in the flour. Drop the lamb into the pot, browning and searing well. Do not crowd, cooking the meat in one layer and removing it from the pot once it's browned. Continue until all the meat has been seared. Remove to a plate.
  • Heat the butter in the same pot until it's bubbling, then add the pearl onions and cook until browned. Sprinkle the sugar over the onions and get them good and caramelized. Remove to the plate with the lamb.
  • If necessary, add more olive oil to the pan and heat until shimmering. Cook the celery and carrots until just softened.
  • With a piece of kitchen twine, tie together the herbs, tucking the star anise and bay leaf in the center of the bundle. Place in the pot. Add back the lamb and the onions.
  • Turn up the heat, add the wine, and bring to a boil, cooking off the alcohol and scraping up all the tasty brown bits in the pot. Reduce by half. Turn down the heat, add the stock, cover and cook at a very low simmer for about an hour. (You can also put the entire covered pot in a 325 oven.)
  • At this point, remove the herb bundle. Now, if you wish, you can freeze the stew, and continue with the recipe when ready to serve.
  • Add the potato and cook the stew for 30 minutes more. Stir in the peas, cook for 5 minutes, and serve.
  • Garnish the stew with diced preserved lemon rind, minced fresh parsley, and a grating of fresh horseradish.

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