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Belgian Lamb Stew with Prunes and Herbs
A hearty and aromatic stew featuring tender lamb, sweet prunes, and a blend of herbs, simmered in a rich broth, showcasing a less common but deeply flavorful Belgian regional dish.
đ§ Ingredienser
- 1.2 kg Lamb shoulder(cut into 2-inch cubes)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 2 medium Carrots(peeled and sliced)
- 2 medium Celery stalks(sliced)
- 4 minced Garlic cloves
- 2 tbsp All-purpose flour
- 750 ml Lamb or beef broth
- 200 ml Red wine
- 150 g Prunes(pitted)
- 3 Fresh thyme sprigs
- 1 Fresh rosemary sprig
- 1 Bay leaf
- to taste Salt
- to taste Black pepper(freshly ground)
- for garnish Fresh parsley(chopped)
đšâđł Instruktioner
- 1
Pat the lamb cubes dry and season generously with salt and pepper.
đĄ Proffstips: Drying the lamb ensures a better sear. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove lamb and set aside.
â±ïž 10-12 minutes per batch - 3
Add onions, carrots, and celery to the pot. Sauté until softened and lightly browned.
â±ïž 8-10 minutes - 4
Add minced garlic and cook for 1 minute until fragrant.
â±ïž 1 minute - 5
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to form a roux.
â±ïž 2 minutes - 6
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes.
â±ïž 2 minutes - 7
Add the lamb broth, prunes, thyme sprigs, rosemary sprig, and bay leaf. Bring to a simmer.
đĄ Proffstips: Ensure the liquid covers most of the lamb. - 8
Return the seared lamb to the pot. Cover, reduce heat to low, and simmer gently until the lamb is very tender.
â±ïž 2 to 2.5 hours - 9
Remove the herb sprigs and bay leaf. Season the stew with salt and pepper to taste.
đĄ Proffstips: Taste and adjust seasoning before serving. - 10
Serve hot, garnished with fresh chopped parsley.
đĄ Proffstips: This stew pairs well with mashed potatoes, crusty bread, or even Belgian endive salad.
đĄ Proffstips
- âSlow cooking is essential for tender lamb.
- âDon't overcrowd the pot when searing the lamb; do it in batches.
- âThe prunes add a natural sweetness and depth to the stew.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of Dijon mustard to the sauce for a slight tang.
- A splash of Belgian dark beer can be used instead of red wine for a different flavor profile.