- Prep time 25 minutes
- Total time 2 hours & 45 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2023
Ingredients
Method
Using butcher’s twine, tie together parsley thyme, rosemary, tarragon and bay leaves. Set aside.
Season lamb cubes with salt and pepper. In saucepan, melt half of the butter over medium-high heat. Add half of the lamb; cook, stirring occasionally, until browned, 3 to 5 minutes. Transfer to large bowl. Repeat with remaining butter and lamb.
Preheat oven to 325°F. In Dutch oven or stovetop-safe baking dish, add onion, celery and garlic; cook over medium heat, stirring occasionally, about 5 minutes. Season with salt and pepper. Stir in white wine, scraping brown bits from bottom of pan with wooden spoon. Add reserved herb bundle; cook until wine has reduced by half, 3 to 5 minutes. In small bowl, whisk, cornstarch in 2 tbsp water until dissolved. Add to Dutch oven along with demi-glace sauce; bring to boil. Remove from heat. Add reserved lamb to Dutch oven, tossing to coat well. Cover and transfer to oven; cook until meat is tender, about 2 hours. Remove and discard herbs. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months. Reheat over very low heat before continuing with recipe.)
Stir in cream and mustard and season with salt and pepper, if desired. Sprinkle stew with chopped fresh herbs, if desired. Serve with Duchess Potatoes and Honey-Glazed Turnips.
Nutritional facts PER SERVING
- Calories 430
- Total fat 31 g
- Saturated fat 17 g
- Cholesterol 105 mg
- Sodium 785 mg
- Total carbohydrate 11 g
- Fibre 1 g
- Sugars 4 g
- Protein 26 g
- Iron 1.8 mg
