Lamb Stew with Spring Vegetables
Ingredients
6 fresh parsley sprigs 2 fresh thyme sprigs 2 fresh rosemary sprigs 2 Turkish bay leaves or 1 California bay leaf 6 whole black peppercorns 3 pounds boneless lamb shoulder, trimmed of excess fat 3 tablespoons olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped 1 1/2 cups dry white wine 2 1/2 cups beef stock or broth 1 teaspoon salt 1/4 teaspoon black pepper 10 ounces pearl onions 1/2 pound baby turnips, trimmed and halved lengthwise if large 1/2 pound baby carrots, peeled, trimmed, and halved lengthwise if large 1/2 pound baby zucchini, trimmed and halved lengthwise 1/2 pound sugar snap peas, trimmed 2 tablespoons unsalted butter, softened 3 tablespoons all-purpose flour - Special equipment: cheesecloth
Description
Navain D'Agneau Active Time: 1 Hr Start To Finish: 2 Hr
Epicurious
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