Italian-Style Lamb Stew with Green Beans, Tomatoes, and Basil
An Italian-style Irish stew enhanced with tomatoes, green beans, and fresh basil.
Gather Your Ingredients
Key Equipment
Before You Begin
Try to buy the shoulder chops from the butcher. In most supermarkets, lamb shoulder chops are thin, often about 1/2 inch thick. At this thickness, the stew meat is too insubstantial. Ideally, we liked chops cut 1 1/2 inches thick, but 1-inch chops will suffice.
Instructions
1.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cut meat from bones and reserve bones. Trim meat of excess fat and cut into 1 1/2-inch cubes. Season meat generously with salt and pepper.
2.
Heat 1 tablespoon oil in large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes. Add half of meat to pot so that individual pieces are close together but not touching. Cook, without moving, until sides touching pot are well-browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well-browned, about 5 minutes longer. Transfer meat to medium bowl, add another 1 tablespoon oil to pot, and swirl to coat pan bottom. Brown remaining lamb; transfer meat to bowl and set aside.
3.
Reduce heat to medium, add remaining tablespoon oil, and swirl to coat pan bottom. Add onions and 1/4 teaspoon salt and cook, stirring frequently and vigorously, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated, 1 to 2 minutes.
4.
Stir in 1 cup of water and wine, scraping pan bottom and edges with wooden spoon to loosen remaining browned bits. Gradually add remaining 3/4 cup water, stirring constantly and scraping pan edges to dissolve flour. Add rosemary, tomatoes, and 1 teaspoon salt and bring to simmer. Add bones and then meat and accumulated juices. Return to simmer, cover, and place in oven. Cook for 1 hour.
5.
Remove pot from oven and place potatoes and green beans on top of meat and bones. Cover, return pot to oven, and cook until meat is tender, about 1 hour. If serving immediately, spoon off any fat that rises to top. (Stew can be covered and refrigerated for up to 3 days. Spoon off congealed fat and bring back to simmer over medium-low heat.)
6.
Stir in basil and adjust the seasonings. Remove bones if desired. Serve immediately.
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