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Andorran Lamb Stew with Herbs
A hearty and aromatic lamb stew, slow-cooked with a medley of mountain herbs and root vegetables, reflecting the rustic flavors of the Pyrenees.
ð§ ææ
- 1.5 kg Lamb shoulder(cut into 5cm pieces)
- 3 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Celery stalks(chopped)
- 4 minced Garlic cloves
- 2 tbsp Tomato paste
- 250 ml Dry white wine
- 750 ml Lamb or beef broth
- 4 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 1 Bay leaf
- 500 g Potatoes(peeled and cut into chunks)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the lamb pieces generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
- 3
Add onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- 4
Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- 5
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
- 6
Return the lamb to the pot. Add the lamb broth, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the lamb is tender.
- 7
Add the chopped potatoes to the stew. Cover and continue to cook for another 45-60 minutes, or until the potatoes are tender and the stew has thickened.
- 8
Remove the herb sprigs and bay leaf before serving. Adjust seasoning with salt and pepper if needed.
- 9
Ladle the stew into bowls and garnish with fresh chopped parsley.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can marinate the lamb overnight with some herbs and garlic.
- âEnsure the stew is simmering gently, not boiling, for the most tender lamb.
- âIf the stew is too thin, you can thicken it by mashing some of the potatoes against the side of the pot or by making a slurry of cornstarch and water.
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- Add other root vegetables like parsnips or turnips.
- Include a handful of dried porcini mushrooms for an extra earthy flavor.
- Serve with crusty bread for dipping.