Browning the meat before stewing improves both the color and taste of this stew. It is worth spending time trimming chump ends or shoulder because of their sweet meat.
ingredients
serves 4
2 tablespoons olive oil
1 pound meat from chump ends or lean shoulder of lamb with bone and fat removed, cut into cubes
12 - 16 small shallots or pickling onions, peeled
1 clove garlic, peeled and crushed
2 level tablespoons All purpose flour
1 1/2 cups vegetable or beef stock
1 level tablespoon chopped fresh marjoram, or 1 level teaspoon dried marjoram
Freshly ground black pepper
2 medium carrots, peeled and diced
4 medium potatoes, peeled and cut into chunks
1 1/4 cups green beans, trimmed and sliced diagonally
method
1. Heat the oil in a large, heavy-based saucepan and toss the lamb cubes in it over a high heat for about 5 minutes, until browned all over. Lift out the lamb with a slotted spoon and put it to drain on kitchen paper.
2. Cook the shallots or onions in the saucepan over a high heat, stirring, for about 4 minutes until browned, then mix in the garlic and cook for about 30 seconds.
3. Pour off the fat from the saucepan and discard. Stir the flour into the browned • vegetables and cook over a moderate heat for 1 minute before gradually blending in the stock. Stir to loosen the browned cooking juices from the base of the pan while the sauce comes to the boil and thickens.
4. Put the lamb back in the pan, sprinkle on the marjoram and season with pepper. Bring to the boil, stirring, then turn down the heat, cover the saucepan and simmer for 30 minutes.
5. Mix in the carrots and potatoes and cook for 15 minutes, then stir in the green beans and simmer for a further 10 minutes.
Serve the stew in individual heated bowls with warm, crusty french bread.
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