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Lamb and red wine go well together. When cooked properly, lamb can be tender; the acids and alcohol in wine help tenderize lamb during the braising process.
Everyone has a favorite variety of lamb (or beef) stew, here are some basic ingredients:
- Lamb (preferably lamb leg, cut into chunks)
- Flour (or matzoh meal)
- vegetable oil (I tend to use extra-virgin olive oil)
- carrots, celery, onions, each cut into 1" dice (you can also add chopped garlic and tomatoes to these)
- red wine
- salt and pepper
The basic instructions are as follows:
- season the flour/matzoh meal with salt and pepper
- dredge the lamb chunks in the flour/meal
- heat a large skillet over medium-high heat; when hot, add oil
- add dusted lamb chunks to the oil (carefully), in a single layer - don't crowd them, or they won't brown! (Brown them in batches if you have to.) Allow each side to brown, turn for even coloring. Remove from pan, allow to sit in a bowl.
- meanwhile, in a separate pot that's large enough to hold the lamb and vegetables, bring the wine to a boil.
- de-glaze the skillet used for browning by adding the vegetables; stir the vegetables until they've started to sweat and become translucent.
- add the sauteed vegetables + browned lamb pieces to the boiling wine; bring to a boil again, reduce to a simmer, and allow to braised (partially covered), until the lamb is tender.
- when the lamb is just about done, you can add some minced herbs (thyme and rosemary are best).
Contact me if you have any questions!
