Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714

406.587.6311

info@montanaorganiclamb.com

Tuscan Lamb Stew

Adapted from Salt to Taste

I served this stew last March when friends and neighbors came to help us with shearing.  I cooked the day before and warmed up the stew in a slow cooker – I think it was even better the next day.  I like to served it with soft polenta and sautéed black kale.  There wasn’t a drop left!

INGREDIENTS

  • 6 Tbsp extra virgin olive oil
  • 4 garlic cloves, peeled and crushed
  • 6 fresh sage leaves, plus 1 Tbps finely chopped sage
  • 3 lbs boneless lamb shoulder
  • 2 cup dry white wine
  • 2 Tbsp tomate paste
  • 1 cup chicken broth
  • 1 Tbsp finely chopped fresh rosemary

PREPARATION

Combine 3 Tbsp of olive oil, 6 sage leaves and the garlic in a large skillet or heavy bottom pan.  Heat over high heat until the garlic and sage begin to brown (about 5 minutes.)  Remove from pan and reserve.

Trim shoulder and cut into 2” chunks.  Pat lamb dry, and dredge in flour seasoned with salt and pepper.  Add 3 Tbsp olive oil to any remaining oil in the pan and heat over moderately high heat until hot but not smoking.  Cook lamb in several batches, turning occasionally until all sides are nicely browned.  Transfer with a slotted spoon to a bowl and reserve.

When all the lamb has been browned, return meat, garlic and sage to the pan.  Add the wine to deglaze the pan, scraping up the bits of browned meat as the wine simmers and reduces.  When the pan is almost dry, add the tomato paste.  Stir to coat the lamb.  Cook for several minutes until the paste turns a rusty brown, then add 1/2 cup of broth. Reduce the heat, partially cover the pan and simmer gently until the meat is almost tender, about 1 hour.  (Add more broth from time to time to prevent the pan for getting too dry.)

When the meat is almost (but not quite) tender, add the chopped sage and rosemary to the lamb.  Add enough broth so the pan isn’t dry and simmer, partially covered, until the meat is tender and the sauce is reduced and glossy – about 30 minutes more.  Adjust the seasoning with salt and pepper.

Serves 6-8

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