Chef Paul Kahan's Lamb Stew

Chef Paul Kahan's Lamb Stew


His lamb stew will take your palette on that trip to southern France it's always wanted to go on. Cooked tenderly in the All-Clad fry pan and dutch oven.

TYPE MAIN COURSE
SERVES 2
DIFFICULTY VERY EASY
PREP TIME -
COOK TIME -

Ingredients

  • 2 pounds lamb shoulder, cleaned of all silver skin, cut into small cubes
  • salt & pepper
  • 2 tablespoons herbs de provence
  • 4 tablespoons Sriracha
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 3 cloves garlic, chopped
  • 20 ounce canned San Marzano or plum tomatoes with juice + 1 additional cup of tomato juice
  • 1 cup red wine
  • 6 cups lamb or chicken stock
  • 2 tablespoons fresh thyme, chopped
  • 1 bay leaf
  • parchment paper

Directions

Season the 2 pounds of cubed lamb shoulder with salt, pepper, and herbs de provence. Add 2 tablespoons of Sriracha and 2 tablespoons of olive oil to coat the meat. Marinate overnight.

Sear the meat in a large heavy-bottomed fry pan or sauté pan over medium-high heat. Once the lamb has caramelization/browning on all sides, drain the meat over a perforated pan and reserve the drippings. Deglaze the pan(s) with red wine, scraping up the fond.

Set the reduced wine aside.

Heat a heavy-bottomed sauce pan or dutch oven over medium-high heat. Add the lamb and fat drippings back to the pan. Add the sugar and caramelize the meat for 1 minute. Add the all-purpose flour to form a "roux." Reduce the heat and add the chopped garlic, red wine & fond and simmer for 5 minutes. Add the tomatoes and reserved juice and simmer for 5 minutes. Add just enough stock to cover the meat. Bring to a boil and reduce the heat to a simmer. Add a bay leaf and cover with parchment paper. Stir occasionally.

The stew is ready when the lamb is tender; approximately 2 hours. Once the meat is tender, re-season the stew with salt, pepper, fresh chopped thyme, and more Sriracha to taste.