Lamb Stew Estouffade

Name: Lamb Stew Estouffade
Prep time: 50 min
Cook time: 180 min
Total time: 230 min
Ingredients: 2500 g Lamb shoulder; 700 g Lamb bones; 30 g Tomato paste; 1 ea. Onion (quartered ); 350 g Carrots (scrubbed and chopped); 1 bouquet Parsley stems, thyme, bay leaf and cloves; 1400 g Lamb shoulder, cut into 80g portions; 15 g Olive oil; 350 g Carrots (peeled and chopped); 300 g Onion (sliced); 30 g Tomato paste; 650 ml Chardonnay; 40 g Garlic cloves (crushed); 250 g Crushed tomatoes (quartered ); 100 g Orange; 400 g Lamb stock; 100 g Pitted Taggiasche/kalamata olives

A journey on the mediterranean side

Please note that the full access to this content needs a subscription: please sign up.

A journey on the mediterranean side

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Lamb Stock

Debone lamb shoulder or have it done by your bucher. Trim off excess fat and cut out meat into 80g portion and set aside. Roast bones on a greased baking tray (do not use parchment paper, or silicon mat) in a 425ºF/220ºC for 30 min. Spread tomato paste on the roasted bones – roast for 10 minutes more. Transfer bones in a large pot. Keep the same baking tray and arrange chopped carrots, onion and garlic; roast for 35 min. Pour some water over the roasted veggies and transfer in the pot along with the bones scraping off any bits left; that’s flavor!. Add herbs, cloves and pepper. Cover with water up to 2-inch/5cm above the solids. Bring to boil and cook for 2 to 3 hours on low heat. Drain, discard the solids and set aside.

Lamb Stew

In a hot pot or Dutch oven, drizzle olive oil and salt the bottom. Sear meat in both sides (make 3 batches) on high heat. Keep seared meat in a separate bowl. Once done with the meat, throw in carrots and onions and season with salt; cook for about 10 min. Stir in tomato paste and cook to roast for about 5 min. Deglaze with wine and reduce to one-third. Add crushed tomatoes, orange, garlic, the seared meat, its rendered juice and the lamb stock. Set oven to 300ºF/150ºC. Bring stew to a boil stirring every so often. Cover and cook stew in the oven for 3 hours. Remove from the oven, stir in olives, put the stew back in the oven, turn the oven off and leave it for 3 hours more. With a skimmer transfer everything onto a baking tray lined with a silicone mat and pass liquid through a sieve. Bring liquid (sauce)to a boil, skim off impurities and fat – readjust seasoning. Save meat and olives. The whole stew can be refrigerated as well and rewarmed the following day.

Plating

Arrange hot lamb meat in individual plates or a main dish, add olives and the hot sauce. Lamb stew can be served with steamed veggies, potatoes, couscous, rice, pasta gratin… Enjoy!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Don’t miss my Roasted Leg of Lamb step by step video recipe.