Bruno Albouze Lamb Stew
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Lamb Stew Estouffade

Yields6 ServingsPrep Time50 minsCook Time3 hrsTotal Time3 hrs 50 minsRating

Ingredients

 2500 g Bone-in lamb shoulder*
Lamb Stock
 700 g Lamb bones
 30 g Tomato paste
 200 g Onion (1), quartered
 350 g Carrots, scrubbed & chopped
 20 g Bouquet*
Lamb Stew
 1400 g Lamb shoulder, cut into 80g portions
 15 g Olive oil
 350 g Carrots, scrubbed & cut into 5
 300 g Onion, sliced
 30 g Tomato paste
 650 g White wine, Chardonnay
 40 g Garlic cloves, crushed
 250 g Crushed tomatoes
 100 g Orange, quartered
 400 g Lamb stock
 100 g Pitted Taggiasche, or kalamata olives

Directions

Lamb Stock
1

*2500g bone-in shoulder should get 700g of bones and 1400g raw meat. Once cooked, it ends up to 750g cooked meat. Debone lamb shoulder or have it done by your bucher. Trim off excess fat and cut out meat into 80g portion and set aside.*Bouquet: 2 parsley stems, 2 thyme sprigs, 1 bay leaf, 3 cloves, 10 ea. black peppercorns. 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''/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
2

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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
3

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!

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