Lamb Stew Elegante §

Almost all recipes for lamb stew you will find in cookbooks or on the internet are made with potatoes as a significant ingredient. This one is not, and, to those among us who are trying to limit carbohydrates, fat, and salt in their diets, some innovation is required to make it compete with these other stews in desirability. Here turnips are given the role of potato, with an all-star epic cast of ingredients in support. After trying this version, you may never want to let another potato anywhere near your stew pot.

• 1 tbsp olive oil
• 1 lb lamb, in 1” cubes
• 2 large shallots, chopped
• 1 cup celery, chopped
• ¼ cup green bell pepper, diced
• 1 oz garlic chopped
• ½ cup mushrooms, sliced
• 1 large carrot, in ½” dice
• 1 large turnip, in ¾” chunks
• ½ cup edamame, shelled
• 1 cup water
• 1 cup dry red wine
• 1 tbsp low-sodium Worcestershire sauce
• 1 heaping tsp low-sodium beef base
• 1 heaping tsp Marmite® or Vegemite®
• 2 bay leaves
• 1 tsp dried rosemary leaf
• ½ tsp freshly ground pepper
• ¼ leaf thyme or marjoram
• 2 tbsp flour
• ¼ cup dry red wine
• 1 tbsp parsley, chopped

In a stew pot, brown the lamb in the oil, add the trinity (shallots, celery, and bell pepper) and garlic and continue to cook until the shallots are limp, about 5 minutes. Add all other ingredients except the flour, wine, and parsley, bring to a simmer, and maintain the simmer for half an hour. Mix the flour and wine, stir into a slurry, whisk into the pot, and bring the mixture up to a boil for a minute or so (until thickened and the floury taste is gone). Stir in the parsley and ladle into serving bowls.

Serves 4 to 5 appetites.

Lamb Shanks burgundy

For those who love falling-off-the-bone lamb, this stew recipe^* fills the bill. The Burgundy wine and herbs add a special touch to the sauce.

• 2 lamb shanks
• 1 onion, chopped loosely
• 1½ tsp crushed garlic
• 1 (10½-oz) can condensed beef or 10½ oz homemade† consommé
• 1 cup dry red wine
• 1 tsp yeast extract (e.g. Marmite® or Vegemite®)
• 1½ cups chicken stock
• 1 large carrot, in ½” dice
• 1 medium potato in 1” dice
• 2 sprigs fresh rosemary
• ½ tsp thyme
• 1 tbsp low-sodium Worcestershire sauce
• 1 tsp porcini mushroom powder
• 4 large shiitake mushrooms, diced finely

Brown the meat and onions, and then add the rest of the ingredients in a stew pot. Simmer for 45 minutes. Remove the bones from the meat and discard.

Serve in bowls with garlic toast on the side.