Lamb Stew
A hearty and flavorful stew made with lamb, stewed in a rich broth with a hint of sansho.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 2-inch piecesLook for meat with a good balance of fat and lean
- ●1 tablespoon Sansho peppercornsUse fresh or dried sansho, adjusting amount to taste
- ●1 medium Onion, choppedAbout 2 cups
- ●2 large Carrots, peeled and choppedAbout 2 cups
- ●2 large Potatoes, peeled and choppedAbout 2 cups
- ●2 tablespoons All-purpose flourDust lamb pieces with flour before searing
- ●2 cups Beef brothHomemade or store-bought
- ●1 cup Red wineRed wine adds depth to the stew
- ●2 tablespoons Soy sauceUse as a flavor enhancer
- ●1 tablespoon Sesame oilUse for flavor and richness
Instructions
- 1
Heat 2 tablespoons of sesame oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb pieces until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add another tablespoon of sesame oil to the pot, then add the chopped onion. Cook until the onion is softened and lightly browned, about 8 minutes.
- 4
Add the chopped carrots and potatoes to the pot, cooking for another 5 minutes.
- 5
Add the beef broth, red wine, soy sauce, and browned lamb to the pot. Stir to combine.
- 6
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 7
Season the stew with salt and pepper to taste. Serve hot, garnished with chopped scallions and a sprinkle of sansho.