Our Favorite Lamb Stew
Among the items we like to keep in the freezer is a butterflied leg of lamb. Occasionally we will marinate and grill it, but more often we will cut it into 1-inch chunks and make lamb stew. Of course you can buy lamb stew meat instead to make this easier.
We have served this for many dinner parties, and once I even made it with short ribs when one of our guests said she didn’t like lamb, and it was just as good. Whenever I make it, I am always just a little bit surprised that it has so much flavor with so few ingredients!
You’ll want to serve it with something to soak up the sauce, perhaps rice, noodles, mashed potatoes, or polenta – and here is my favorite easy baked polenta, so no standing at the stove and stirring the whole time.
Any leftovers reheat well, of course, and I often freeze lunch-size portions that I can take to work. You can also freeze the stew with a side of rice or polenta (but not noodles). I usually freeze in plastic containers but then pop the food out and put in into a glass vessel for microwave reheating.
Lamb Stew
Serves 6-8
2-2½ pounds lamb, either butterflied leg or stew meat
1½ teaspoons kosher salt, divided
½ teaspoon fresh ground pepper
2-3 Tablespoons olive oil
6 large onions, preferably red, cut in half and sliced thin into half moons
3 garlic cloves, minced or through a press
2 sprigs fresh rosemary, leaves stripped and chopped
1½ cups dry red wine
¾ cup balsamic vinegar (not the expensive, fancy kind)
Preheat the oven to 375°F.
If you are using a butterflied leg of lamb, cut the meat into approximately 1-inch pieces. If using stew meat, it is fine as is. Sprinkle the meat pieces with 1 teaspoon salt and pepper.
Heat 1 tablespoon of oil over medium-high heat in a large (about 6-7 quart) Dutch oven or similar oven-safe pot with a lid until shimmering and fragrant. Brown the meat on all sides, in batches if necessary, adding a second tablespoon of oil if needed. Remove the browned pieces to a bowl.
Add another tablespoon of oil and allow to get hot. Add the sliced onions and the remaining ½ teaspoon of salt. Depending on the dimensions of your pot, you may need to start with half of the onions until they soften and take up less space. Sauté, stirring frequently, until the onions have begun to caramelize and turn light brown, about 10-15 minutes. Add the garlic and rosemary, and sauté for another 2-3 minutes.
Add about ¼ cup of the wine and deglaze the bottom of the pan, scraping up any bits sticking to the bottom. Add the rest of the wine and the balsamic vinegar. Return the lamb to the pot along with any accumulated juices, and stir to combine.
Wet a piece of parchment paper and place into the pot right on top of the stew to cover it fully. You don’t need to trim the parchment – it’s fine if some of it is folded up the sides. Cover the pot and place in the oven. Cook in the oven for 2 hours, checking every 30 minutes to make sure the liquid at least just barely covers the stew. If you need to add liquid, you can add more wine or even water. If so, you can lift a corner of the parchment and pour in; there is no need to stir. The onions and sauce should end up with an almost jammy consistency.
Like any stew, this will be even better the next day, and it can be reheated on the stove or in the microwave.