Braised Lamb Stew with Autumn Vegetables

Braised Lamb Stew with Autumn Vegetables

Braised Lamb Stew with Autumn Vegetables

Yield: Serves 8-10


4 lbs. lamb shoulder, cut in 2 ½-in. pieces
1 Tbsp. smoked paprika
1 Tbsp. dried oregano
1 Tbsp kosher salt
Olive oil
2 each leeks, cut in ½-in. pieces
1 each onion, peeled and chopped
4 cloves garlic, finely chopped
2 each carrots, peeled, cut in 2-in. pieces
2 each parsnips, peeled, cut in 2-in. pieces
2 each turnips, peeled, cut in 2-in. pieces
1 cup white wine
1 cup beef stock
2 each bay leaves
1 each cinnamon stick
2 each orange zest strips, 2-in. long pieces


Oven Temperature: 540-570 and then OFF

  1. Trim meat of any excess fat or silver-skin.
  2. Mix paprika, oregano and salt and sprinkle over meat to coat all sides. Let the meat sit for at least 30 minutes or cover and refrigerate overnight.
  3. Flame Height: 5
  4. Drizzle a little oil in a large roasting pan and heat in the center of the oven for 5 minutes.
  5. Add lamb to pan, in batches if necessary, so that the pieces do not touch.
  6. Roast in front of the flame, browning the meat on all sides for about 4-5 minutes, rotating pan and turning meat over as necessary.
  7. Remove meat from pan and set aside. Add leeks, onion and garlic and return to doorway of oven for 5 minutes to soften.
  8. Place meat and softened vegetables along with remaining ingredients into a cazuela or casserole dish, stirring to combine.
  9. Flame Height: OFF
  10. Place a sheet of parchment paper directly over the stew and then cover tightly with foil. Return to doorway of the oven.
  11. This can cook for 8-12 hours in the turned off oven.

Smoked paprika or Pimentón Ahumado may be purchased through The Spanish Table.

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