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Creamy Lamb Stew
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(Recipe ID: 614)
Serves 4-6
Preparation time: 2 hours
Source: Vito De Carolis
Hearty lamb stew enriched with cream similiar to a French Blanquette.
Ingredients
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- 2 1/2 pound Shoulder of Lamb
- 3 cups Beef Broth
- 1 teaspoon Coarse Sea Salt *
- 4 White Turnips
- 1 Leek
- 2 Spanish Onions
- 12 Button Mushrooms
- 1 1/2 Tablespoons Butter, divided
- 1 Tablespoon All-purpose Flour
- 2/3 cup Heavy Cream
- 1 Tablespoon Fresh Lemon Juice, divided
- 1/4 teaspoon Fresh Grated Nutmeg *
Instructions
- Cut lamb into small pieces and put in a heavy-bottomed casserole, with broth and coarse salt. Bring to a boil.
- Add turnip, leek and onion. Reduce heat and simmer gently for 1 1/2 hours.
- Meanwhile, saute` mushrooms with 1/2 tablespoon butter and 1/2 tablespoon of lemon juice and keep warm
- Remove lamb pieces and vegetables from casserole. Blend 1 tablespoon butter with flour and add to the sauce for thickening. Bring to a boil and simmer for 15 minutes.
- Finish the sauce by stirring in cream and 1/2 tablespoon of lemon juice.
- Return vegetable, lamb and mushrooms to sauce, add nutmeg and mix gently. Serve at once.
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