Lamb Stew Recipe

by JR Meats on September 22, 2015

Lamb Stew

Lamb Stew

We look forward to the fall, when the weather cools and we are inspired to make stews and soups. This is a recipe we’ve enjoyed, adapted from winemaker Jim Clendenen’s recipe in Food & Wine magazine.


½ cup flour

Salt and freshly ground pepper

4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes

½ cup olive oil

2 cups dry red wine

2 Tablespoons sherry or wine vinegar

4 cups chicken stock

2 Tablespoons chopped tarragon

1 pound baby carrots, peeled

1 pound baby parsnips, peeled

1 pound small fingerling potatoes

8 baby fennel bulbs (or 2 large), trimmed, fronds reserved and chopped

1 large shallot, minced

2 Tablespoons minced parsley


1.       Preheat oven to 350. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb in batches, tossing to coat.

2.       In large enameled cast-iron casserole or Dutch oven, heat 2 Tablespoons of oil. Add lamb in batches and cook over moderately high heat until browned. Transfer to plate.

3.       Return all of the lamb to the pot. Add the wine and vinegar; bring to boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover and cook in the oven for about 1 hour, until the meat is nearly tender.

4.       Add the carrots, parsnips, potatoes, fennel and shallot. Season again and bring to a boil, stirring to distribute the vegetables. Cover and return to the oven and cook for another hour. Season with salt and pepper, stir in the parsley and fennel fronds and serve hot.

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