linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
Ingredients:
| Full Recipe |
Half recipe |
| 3 Tbs. vegetable oil | 2 Tbs. vegetable oil |
| 5 Lbs. |
2.5 Lbs. |
| 1 large yellow onion, diced |
½ large yellow onion, diced |
| 2 carrots, diced |
1 carrots, diced |
| 2 stalks celery, diced |
1 stalks celery, diced |
| 2 cloves garlic, chopped |
1 clove garlic, chopped |
| ½ cup flour |
¼ cup flour |
| 2 cups red wine such as Pinot Noir |
1 cup red wine |
| 1 28 oz. can chopped
tomatoes, drained |
1 14 oz. can chopped
tomatoes, drained |
| 1 28 oz. can lentils, drained |
1 14 oz. can lentils, drained |
| 1 Tbs. fresh rosemary, chopped |
½ Tbs. fresh rosemary, chopped |
| 2 bay leaves |
1 bay leaf |
| 1 qt beef stock |
2 cups beef stock |
| salt and pepper to taste |
salt and pepper to taste |
Method:
1.
Heat oil in large heavy bottomed
stock pot. While it is heating season the lamb well with salt and pepper
2.
When hot, brown the lamb pieces in
3 to 4 small batches reserve the browned meat in a bowl so as to catch any
liquid
3.
When all the meat is browned, set
the bowl aside and add onion, carrots, celery, and garlic to the pot. (Do
not rinse out the pot first!!! We want all the little brown bits in the
bottom.) Sauté vegetables until tender (5-7 minutes).
4.
Add the flour to the pan and stir
into the vegetables, cooking the flour for 2-3 minutes while stirring constantly
(this method is called sange
(pronounced san-jay) and will thicken the stew later on)
5.
After the flour has cooked, deglaze
the pan with the red wine - being sure to scrape all the tasty bits off the
bottom - and reduce the wine by half.
6.
Return the meat and any juices that
have escaped from it back to the pot.
7.
Add the tomatoes, rosemary, and bay
leaves to the pot and stir until hot.
8.
Add enough stock to cover
everything by about an inch depending on the size of your pot. (You want enough
liquid but remember you’re not making soup!)
9.
Bring to a boil and then reduce to
a simmer.
10.
Simmer, stirring occasionally for
2-3 hours (until the meat is tender). You can't cook this too long - the meat
will just continue to get more tender the longer you cook it!
11.
Add the can of lentils and stir
until they are heated through. (You don't want to add them too early because
they will break down and disintegrate. So add them right at the end.)
12.
Serve with good crusty bread and
the wine used for deglazing the pan!