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Kosher Meat



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Navarin Spring Lamb Stew PDF Print E-mail

KosherEye.com

By Rachel Willen, foodfixkitchen.com

Finished_Dish_Small

Lovely recipe for the slow cooker or for stove top preparation. Chef Rachel is a huge fan of the Cuisinart/Browning slow cooker.

Ingredients

4 tablespoons (1/2 stick) parve margarine or extra-virgin olive oil.
1 boneless lamb shoulder roast about 3 1/2 lbs., cut into 2-inch pieces/cubes
1 yellow onion, minced
2 Tbs. all-purpose flour
2 cups dry white wine
3 cups chicken or beef stock, reduced to ½ cup
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
1⁄2 lb. baby carrots, peeled
2 medium turnips, peeled and cut into 3/4-inch cubes
1⁄2 lb. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 3 inches long

Directions

In a large pot or Dutch oven over medium heat, melt the margarine or warm the oil. Working in batches, brown the lamb on all sides, about 3 minutes per side, removing each batch from the pan as you go. When all the meat is browned, hold aside. Reduce heat and add the onion to the same pot and cook, stirring occasionally, until translucent, about 2 minutes. Sprinkle the flour over the onion and stir until the flour browns, about 30 seconds. Add the wine, and scrape the bottom of the pan to deglaze, about 30 seconds, picking up all the "brown bits" on the bottom of the pan. Add the stock, parsley, thyme and bay leaf and bring to a boil. Return the meat to the pan. Reduce the heat to low and gently simmer, uncovered, for 15 minutes. (Gentle simmering will result in more tender meat.)

Add the garlic, and season lightly with salt and pepper. Cover and gently simmer for an additional 45 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is fork-tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

Directions for Cuisinart Browning/ Slow Cooker
Set the Cuisinart cooker for "brown" at a temperature of 400 degrees F. Allow the pan/insert to come to temperature, about 5 minutes. Add the oil/vegetable spread and allow it to melt/heat. Working in batches, brown the lamb on all sides, about 3 minutes per side, removing each batch from the pan to a bowl as you go. When all the meat is browned, hold aside. Add the onion to the same pot and cook, stirring occasionally, until translucent, about 2 minutes. Sprinkle the flour over the onion and stir until the flour browns, about 3-5 minutes. Add the wine, and scrape the bottom of the pan to deglaze, about 30 seconds, picking up all the "brown bits" on the bottom of the pan. Add the stock, parsley, thyme and bay leaf and bring to simmer. Return the meat to the pan. Gently simmer, uncovered, for 15 minutes.

Add the garlic, and season lightly with salt and pepper. Cover and change setting to slow cook on HIGH for an additional 3 hours. Add the carrots, turnips and shallots, and continue to cook for 2 hours or until the vegetables are tender. Add the peas and asparagus and cook for 15 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Change setting to BROWN at 400 degrees F and bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

Notes

Recipe: Kosher, meat


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