Stews are one of the bases of traditional cooking, that of mothers and grandmothers. That cooking over low heat in which there is no rush and you can enjoy both the process and the result. Today’s recipe Lamb stewIt falls into that category. Although we have used a pressure cooker for its preparation, a utensil that makes life much easier for us and with which a spectacular point of tenderness is achieved in a very short time.
However, if you do not have this type of pot at home, you can do it old fashioned. In a common saucepan and increasing the cooking time to approximately two and a half hours. That is not taken from you by anyone. But if you organize in time you will have a championship stew ready for lunch.
Rest suits him fabulously, so if you can, we recommend the option of prepare it the day before. The flavors will have become more intense with the passing of the hours. Try accompanying it with mashed potatoes or rice, two garnishes that elegantly withstand the forcefulness of the lamb meat and, of course, its sauce.
When we buy the leg of lamb, we ask the butcher bone it and cut it into pieces to stew. It will save us a lot of work. In addition, we will have a wonderful lamb bone to prepare with it a dark stock or a meat broth.
Season the lamb pieces with salt and pepper and coat them in flour, removing the excess. We only want them to be slightly covered, in a Thin layer. Next, heat the extra virgin olive oil in a high-speed cooker and sear the meat on all sides, over high heat so that it is sealed on the outside and is golden brown. We withdraw and reserve.
Wash the leek, carrot and pepper. Peel the onion. We cut all the vegetables roughly, but in regular pieces. Add them to the pot and sauté over medium heat for about ten minutes or until they start to look tender. Then add the red wine, raise the heat and let the alcohol evaporate.
We return the lamb and the juices that it has released to the pot and cover with the broth of meat. We close and wait for the steam to start to come out and the second ring has come out. Cook over low heat for 20-25 minutes, turn off the heat and let the pot depressurize on its own.
We open the pot and remove the pieces of lamb. Discard the bay leaves and rosemary sprigs. We crush the vegetables with the liquid to form a sauce, which we season to taste. If we want it to be fine, we pass it through a strainer. Otherwise we add the meat back to the pot and give it a last boil before serving.
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With what to accompany the lamb stew
A good plate of this Lamb stew, with a side of mashed potatoes or white rice, is filling and filling on its own. You don’t really need starters, but if you are one of those who can’t live without them, try a green salad or a broth, something light. And don’t miss a good bread on the table to dip!
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