Rustic French Lamb Neck Stew with Mushrooms, Pearl Onions, and Crusty Bread
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 pounds lamb neck, cut into pieces
- 2 tablespoons olive oil
- 1 pound pearl onions, peeled
- 8 ounces mushrooms, quartered
- 3 garlic cloves, minced
- 2 cups red wine
- 4 cups lamb broth
- 2 sprigs thyme
- 2 bay leaves
- Salt and black pepper
- 1 loaf crusty bread, sliced
Instructions
- Brown the lamb neck in olive oil over medium-high heat in a large pot until the pieces develop color on all sides. Remove the lamb and set it aside.
- Add the pearl onions and mushrooms to the same pot. Cook until the onions start to soften and the mushrooms release their liquid.
- Stir in the garlic and cook for one minute. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits.
- Return the lamb to the pot. Add the lamb broth, thyme, and bay leaves. Season with salt and black pepper. Bring the mixture to a simmer, then cover and cook on low heat for two and a half hours until the lamb is very tender.
- Remove the thyme sprigs and bay leaves. Serve the stew in bowls with slices of crusty bread on the side.
Notes
Peel the pearl onions ahead of time by blanching them briefly in boiling water so they slip out of their skins easily. The stew tastes even better the next day after the flavors settle, so it works well for make-ahead meals. Warm the bread just before serving so it stays crisp for dipping into the broth.
Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife, Cutting board