WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI
Provided by Bryan Miller
Categories dinner, weekday, pastas, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
- Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
- Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
- When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
- Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
- Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
- Serve immediately in a flat soup plate.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 78 grams, Fat 46 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1924 milligrams, Sugar 11 grams, TransFat 0 grams
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Asmaa Mohamed
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and it will warm you up from the inside out.
Zing Khan
[email protected]I'm always looking for new stew recipes, and this one definitely fits the bill. It's easy to make and it's packed with flavor.
Dilshani Dilshani
[email protected]This stew is a great way to use up leftover lamb. It's also a very budget-friendly meal.
White Hacker
[email protected]I'm not a big fan of lamb, but I really enjoyed this stew. The meat was tender and the flavor was delicious.
Gladys Opoku Anning
[email protected]This stew was just okay. It wasn't bad, but it wasn't anything special either.
Ranjeet Gupta
[email protected]The lamb in this stew was a bit tough. I think I should have cooked it for longer.
Gaming Shuvo
[email protected]This stew was a bit too bland for my taste. I had to add a lot of extra seasoning to make it more flavorful.
Sam Green
[email protected]I love this stew! It's so hearty and flavorful. I always make a big batch and freeze the leftovers for later.
James Dotterweich
[email protected]This stew was easy to make and so delicious! I used lamb chops instead of stew meat and it turned out great. I will definitely be making this again.
Md Rashid Ali Khan
[email protected]The lamb in this stew was so tender and flavorful. I used a slow cooker to make it and it came out perfectly. I served it over rice and it was a delicious and easy meal.
Md Rifat Hossain
[email protected]I made this stew last weekend and it was a hit with my family! Everyone loved the rich flavor and the tender lamb. I will definitely be making this again.
shahabshahab khan
[email protected]This winter stew was an absolute delight! The lamb was fall-apart tender, the red onions added a lovely sweetness, and the macaroni soaked up all the delicious broth. I served it with a side of crusty bread to mop up all the extra sauce. It was a per