Lamb stew by "The essential dishes"

57640 Views 4/04/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

Lamb stew by "The essential dishes" prepared by the chefs of the Paul Bocuse Institute.

Caramelized, its melting flesh and crispy skin: the lamb has everything to seduce us. Here is our recipe to make this Easter Sunday a guaranteed feast.

 Ingredients :
- 1kg shoulder of lamb
- 500g of lamb neck
- 500g lamb breast
- 1.5 kg of potatoes (ratte type)
- 3 medium onions
- 4 carrots
- 4 cloves of garlic
- 2 large tomatoes
- Olive oil
- 20g of butter
- 30g of flour
- 250g small new onions
- caster sugar
- 2 tablespoons finely chopped flat-leaf parsley
- 2 teaspoons coarse salt
- 4 turns of ground pepper
- Salt
- 1 bouquet garni

 Preparation and cooking of potatoes
Meanwhile, peel and wash the potatoes. Place them in a saucepan and cover with cold water. Bring the water to a boil and drain.

 Cooking potatoes with meat
After 50 minutes, remove the pot from the heat. With the slotted spoon, place the pieces of meat in a large salad bowl. Pour the broth on top, passing it through a fine strainer. Put everything back in the pot. Add the potatoes. Cover again and return the casserole to the heat for 20 to 25 minutes.

 Preparing and cooking the onions
Meanwhile, peel the spring onions, taking care not to damage them. In a sauté pan, heat 20 g of butter, add the onions and brown them for 5 minutes over low heat, turning them constantly. Pour water just up to it, add a pinch of fine salt and a teaspoon of caster sugar, cover and cook for 20 minutes over very low heat, shaking the pan from time to time.

 Finishings and tasting
Once the potatoes are cooked, turn off the heat. Prepare a bowl half filled with cold water. Add a small ladle of cold water over the entire surface of the stew and, with the ladle, remove the fat that will appear, rinsing the ladle in the bowl with each pass. Place the small onions on top, sprinkle with parsley.
Serve in the casserole.

 Meat preparation
Cut all the meat into cubes of about 5 cm.

 Preparation of vegetables
Peel the 3 medium onions and the carrots, wash the carrots. Cut the onions and carrots into small 5mm dice. Peel and crush the garlic cloves. Wash and roughly dice the tomatoes, without peeling them.

 Cooking meats
In a large casserole or Dutch oven, heat oil over high heat for 1 minute. Add the meat and brown it for 5 minutes, turning it over on all sides. Add diced carrots and onions. Put the fire down. Leave to brown over low heat for about 5 minutes, stirring. Sprinkle with flour, mix and leave to color very lightly for 2 minutes. Add the bouquet garni, garlic and tomatoes.

 Cooking meats
Add water until just covered. Bring to a high heat to boil. Skim off any scum that may have formed on the surface. Add 2 teaspoons of coarse salt and 4 turns of the pepper mill. Put the lid on and cook for about 50 minutes over low heat, skimming and stirring every quarter of an hour.