Lamb Stew with Sausage
This lamb stew method combines simple components to comforting and delicious effect.
- 2 tablespoons olive oil (divided)
- ½ pound spicy Italian sausage
- 1 ½ pounds boneless leg of lamb or lamb shoulder ((cut into 1 ½ inch pieces))
- Salt and pepper
- ¼ cup all purpose flour
- 1 large yellow onion ((diced))
- 6 cloves garlic ((smashed))
- 2 ½ cups beef broth
- 1 cup red wine
- 15 ounces canned tomato sauce
- 2 large carrots ((cut into large chunks))
- 1 pound yukon gold potatoes ((cut into large chunks))
- 1 pound baby portabella mushrooms ((quartered))
- 6 sprigs thyme
- ¼ cup parsley ((chopped))
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium high heat. Remove the sausage from their casings and fry in the oil until browned. Set aside on a plate.
- Meanwhile, season the lamb chunks with salt and pepper, and toss in ¼ cup all purpose flour. Shake off any excess flour and add the lamb to the pot (reserve the flour for use later). Sear the lamb on all sides––do not move it until it has browned on each side. Remove the lamb from the pot and set aside with the sausage.
- Add the onion and garlic cloves to the pan, and deglaze with a splash of water or stock. Season with salt and pepper, and cook the onions and garlic for 5 minutes, until the onions begin to turn translucent. Add the remaining flour to the onions and stir. Cook for another minute.
- Add the broth and wine, and bring to a simmer. Then add the seared lamb and sausage back to the pot, along with tomato sauce, carrots, potatoes, mushrooms, and thyme. Season the stew with salt and pepper. Bring to a simmer, cover, and turn the heat down to low.
- Simmer for 90 minutes. Adjust seasoning to taste one last time, and serve the stew over buttered noodles and garnish with chopped parsley. You can also serve over rice or mashed potatoes!
The addition of sausage makes it especially rich! Remove the sausage from their casings and fry in the oil until browned.
Meanwhile, season the lamb chunks with salt and pepper, and toss in ¼ cup all purpose flour. Shake off any excess flour and add the lamb to the pot (reserve the flour for use later).
Sear the lamb on all sides––do not move it until it has browned on each side. Remove the lamb from the pot and set aside with the sausage.
Add the onion and garlic cloves to the pan, and deglaze with a splash of water or stock. Season with salt and pepper, and cook the onions and garlic for 5 minutes, until the onions begin to turn translucent. Add the remaining flour to the onions and stir.
Add the broth and wine, and bring to a simmer. Then add the seared lamb and sausage back to the pot, along with tomato sauce, carrots, potatoes, mushrooms, and thyme. Bring to a simmer, cover, and turn the heat down to low.
Adjust seasoning to taste one last time, and serve the stew over buttered noodles and garnish with chopped parsley. You can as well serve over rice or mashed potatoes!
