Indulge in the warm and comforting flavors of Lamb Stew, a dish that marries tender pieces of lamb with earthy mushrooms to create a hearty and satisfying meal. This recipe allows you to relish the delightful taste of lamb in a rich and flavorful sauce, perfect for chilly evenings or special gatherings with friends and family.
This delectable Lamb Stew with Mushrooms recipe is a true comfort food that warms the soul and tantalizes the taste buds. Perfect for a cozy family dinner or a gathering with friends, this dish brings together succulent lamb, earthy mushrooms, and aromatic herbs to create a rich and satisfying culinary experience. The best part? It requires minimal attention while cooking, allowing you to focus on other tasks or simply relax as the flavors meld together.
MAKES: 4 to 6 servings
TIME: 11/2 to 2 hours, largely unattended
INGREDIENTS:
- 1/2 ounce dried porcini
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch cubes, or 3 to 4 pounds bone-in lamb shoulder or neck, cut into roughly 2-inch chunks
- Salt and freshly ground black pepper
- 8 ounces shiitake mushrooms, stems discarded (or saved for stock), sliced
- 8 ounces button mushrooms, trimmed and sliced
- 3 or 4 sprigs fresh thyme
- 1 tablespoon minced garlic
- 1 cup red wine or stock
- Minced fresh parsley leaves for garnish
INSTRUCTIONS:
- Soak the porcini in hot water to cover.
- Put the olive oil in a large, deep skillet with a lid or a Dutch oven over medium-high heat. When hot, add the lamb chunks a few at a time, removing them as they brown and seasoning with salt and pepper as they cook.
- When they are all nicely browned, which will take 5 to 10 minutes, pour or spoon off the excess fat, then add the shiitakes, button mushrooms, drained porcini (reserve the soaking liquid), and thyme.
- Cook, stirring occasionally, until the mushrooms begin to brown, 5 to 10 minutes. Add the garlic and continue cooking until the mushrooms are dry and lightly browned, 5 minutes longer.
- Add the wine, along with about 1/2 cup of the porcini liquid and some salt and pepper. Bring to a boil, return the lamb to the pan, turn the heat to low, and cover.
- Cook at a steady bubble, checking and stirring occasionally, until the lamb is tender, about an hour (at most 90 minutes) later. (At this point, you may let the dish sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
- Remove the cover; if the mixture is soupy, raise the heat a bit and cook until the sauce thickens.
- Taste and adjust the seasoning, then garnish with parsley and serve.
VARIATIONS:
- Lamb Stew with Vinegar: Use a whole head of garlic, separated into cloves, in place of the tablespoon of minced garlic. For the liquid, use 1/3 cup good red wine vinegar mixed with 1/2 cup stock.
- Lamb Stew with Mushrooms and Olives: As the lamb gets close to tenderness, add 1 cup of good black or green olives (or a mixture) and finish the cooking with them in the pot.
- Irish Stew: Omit all the mushrooms and add 1 chopped onion in Step 2. Proceed with the recipe, adding 1 pound waxy potatoes (peeled or unpeeled) to the pot during the last 30 minutes of cooking.
- Lamb Stew with Eggplant or Green Beans: Omit all the mushrooms and add sautéed eggplant or green beans after cooking the lamb. Add minced garlic and chopped tomatoes, along with more liquid if the mixture is dry.
- Lamb Stew with White Beans: Keep or omit the mushrooms as you like. Prepare 8 ounces of cannellini or other white beans. In Step 2, drain the beans (saving their liquid), then add them along with the lamb. Cook, stirring occasionally, and add a little of the bean liquid if necessary.
- Lamb Stew with Cinnamon: Omit the porcini, button mushrooms, and thyme. In Step 2, use stock or water (not wine) and add cloves, ground cinnamon, and tomato paste. After 30 minutes, add peeled pearl onions and red wine vinegar. Garnish with parsley and serve over rice or broad noodles.
- Lamb Stew with Orange: Substitute chopped onions, carrots, and celery for the porcini and button mushrooms in Step 1. Add orange juice along with the wine and add an orange half with a clove into the lamb.
Whether you decide to stick with the classic recipe or venture into one of the delightful variations, this Lamb Stew with Mushrooms promises to satisfy your cravings and leave your guests asking for seconds. Enjoy the delightful medley of flavors and the hearty goodness of this comforting dish!
