Most of ourlamb stew recipesare fall recipes, heavy on the root vegetables.
Close up the foil and roast in the oven for 1 hour and 15 minutes.
(See ourroasted garlic recipefor more detailed photos for this step.)
Elise Bauer
Once the garlic goes in the oven, take the lamb out to come to room temperature.
After about 45 minutes or so, start the stew.
Get a large saute pan and pour in the remaining 4 tablespoons of olive oil.
Elise Bauer
Get it hot over medium to medium high heat for 2 to 3 minutes.
You want it shimmering hot, but not smoking.
Pat the lamb pieces dry with paper towels, and salt generously.
Elise Bauer
Working in batches, brown the lamb pieces on all sides in the saute pan.
Sprinkle everything with salt.
Saute for 3 to 4 minutes, stirring often.
Elise Bauer
When the vegetables begin to brown, transfer them into the Dutch oven with the lamb.
Add the mashed roasted garlic into the saute pan and let it sizzle a little.
Pour in the white wine and turn the heat to high.
Elise Bauer
Pour enough hot water into the Dutch oven to almost cover the lamb.
Some lamb should be just peeking out of the surface of the liquid.
Cover and cook in the 300F oven for 2 hours and 15 minutes.
Elise Bauer
(You don’t want any tiny lamb bones left in the stew.)
Place on a baking sheet, spread out to cool quickly.
There should be a layer of fat on top of the stew.
Elise Bauer
Skim this off with a large metal spoon or use a fat separator.
Discard the bones and return the meat to the stew.
Taste the stew and add more salt if needed.
At this point you’ve got the option to make ahead a day or two.
When the potatoes are done, take the stew out of the oven and set it on the stovetop.
Right when you serve, taste the stew again.
Add some salt and lemon juice of you want.
Sometimes an acidic kick brightens the whole stew.
Add a little at a time.
The stew will keep for up to 5 days in the fridge.
