Lamb Stew
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INGREDIENTS 1 pound neck of lamb, cut into 5 or 6 pieces
1-¼ pounds shoulder of lamb, cut into 5 or 6 pieces
Salt and pepper
5 tablespoons butter
4 carrots, peeled and cut into thick sticks
12 baby onions, peeled
Bouquet garni, made with 2 stalks celery, 1 sprig thyme, and ¼ bay leaf, tied together
1 tablespoon flour
½ cup dry white wine
2 medium tomatoes, peeled and chopped
1 pound new baby potatoes, peeledGenerously salt and pepper the lamb.
Melt the butter in a large, high-sided frying pan or stew pot. When it starts to foam, add the meat and brown, turning frequently, over high heat. Add the carrots, onions, and bouquet garni, cook for 5 to 10 minutes to brown the vegetables, then stir in the flour, the wine and the tomatoes.
Bring to a boil, stirring constantly, then immediately lower heat, cover the pot, and simmer for 10 minutes. Add the potatoes, cover, and finish cooking 30 minutes more, stirring from time to time. Salt and pepper when the potatoes are done.
Serve immediately, either in the pot the lamb cooked in or in a serving dish.
Serve with a green salad on the side.
Serves 4