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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 537.6
  • Total Fat: 16.1 g
  • Cholesterol: 145.2 mg
  • Sodium: 1,353.5 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 53.9 g

View full nutritional breakdown of Spring Lamb Stew (Alex Guarnaschelli) calories by ingredient
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Spring Lamb Stew (Alex Guarnaschelli)

Submitted by: FITNESSFOODIE
Spring Lamb Stew (Alex Guarnaschelli)

Introduction

Delicious and easy lamb stew perfect for March and April when the rain comes or the blustery days haven't quite warmed up yet. Serve with a salad and dijon dressing, and delicious country bread. Delicious and easy lamb stew perfect for March and April when the rain comes or the blustery days haven't quite warmed up yet. Serve with a salad and dijon dressing, and delicious country bread.
Number of Servings: 8

Ingredients

    2 tablespoons canola oil
    5 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones
    Kosher salt and freshly ground black pepper
    2 medium yellow onions, peeled, halved and cut into 1/2-inch thick slices
    12 cloves garlic, peeled, plus 2 for toasting, divided
    1 tablespoon dark brown sugar
    12 small parsnips, washed and thoroughly peeled
    12 small carrots, washed and thoroughly peeled
    1 cup dry vermouth
    2 bay leaves
    1/4 cup smooth Dijon mustard
    2 quarts beef or lamb stock
    2 cups curly mustard greens, washed, dried and torn into bite-size pieces, optional

Directions

Preheat the oven to 325 degrees F. Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat and transfer it to a medium bowl.

Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.

Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours. (Chef's Note: If the liquid starts to reduce too much, add water, as necessary.)

Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones. Taste for seasoning. Stir in the mustard greens, if desired. Serve immediately with toast and salad.


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FITNESSFOODIE.






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