They say that self-praise is no-praise, but I have to pat myself on the back for this gem of a dish (pat, pat)!
I wanted to make something splendid. My friend Bird was in from New York, and each day had to be full of fun adventures, and fabulous food each evening.
I took this dinner to my friend Tom’s house, and it became part of an even larger affair, with 4 different kinds of pizzas, cheese plates, and other side dishes too numerous to mention.
I thought after about 2 months of doing this blog, the food would run out. Now I find I cannot keep up with the amount of dishes to be documented and talked about. I will have to leave the pizza for another day, and give it the spot in this diary that it deserves.
Suffice is to say, I waddled home very contentedly.
You will need: 5 or so tbs extra-virgin olive oil, 2 1/2 lbs stewing lamb, cut into large chunks (you can also buy it pre-cut), 2 tbs freshly chopped sage leaves, 1 large sprig sage (about 10 leaves), 2 tbs freshly chopped tarragon, 2 fresh bay leaves, 1 tsp sea-salt, 1/2 tsp freshly cracked black pepper, 5 cloves garlic, sliced, 1 lb whole white mushrooms, 2 cups pearl onions, (red, white or yellow), 1 sweet potato, peeled and cut into large chunks, 2 cups baby carrots, 3 parsnips, peeled and cut into chunks, 2 tbs all-purpose flour, 1 good quality bouillon cube ( veggie or chicken), 1 cup red wine, 3 cups water, 3 tbs soy sauce, 4 tbs mirin, 1 tbs sugar
1 – Put pot of water on high heat and when it comes to a boil, add the onions. cover and cook for 5 minutes. Drain, and, when cool enough to handle, remove the skins. You do this by cutting the end where it grew from and then squeezing until the onion pops out of the skin.
2 – Put meat into a big bowl and add the salt, pepper, herbs and garlic. Stir together and let sit for 10 minutes, (you can also leave in the fridge for up to 6 hours)
3 – Put big saute pan or heavy casserole on high heat and add half of the oil. When it is slightly smoking, add the meat and sear on both sides until brown. You will need to do this in batches and add more oil as you go. Transfer to a plate and set aside.
4 – Turn heat down to medium and add more oil if necessary. Add the mushrooms and onions to the pan and saute for 10 minutes. Add the crumbled bouillon, sage sprig, and flour, and mix into the vegetables. Add the red wine and water and turn heat up. Stir until liquid reaches a simmer and then add the lamb back to the pan.
5 – Cover pan and place in preheated oven for 1 1/4 hours. Take out of oven and test meat by piercing with a knife. If it goes through very easily,the meat is cooked.
* while dish is cooking, put the remaining veggies (parsnips, sweet potatoes, & carrots) into a pot with the soy, mirin, sugar and 1 cup of water. Bring to a boil and simmer gently (with lid) until vegetables are just soft. Drain and set aside until you are ready to add to the finished dish*
6 – The moment you take the dish out of the oven, remove the lid and add the cooked root vegetables. Cover and let it sit for 10 to 15 minutes to let the veggies warm up.
Serve as is, or with mash, rice, pasta, bread or a salad. All I can say is, be prepared to fight over the last scraps in the pan!