Lamb Stew With Creamy Wild Mushrooms
- 3 pounds of lamb shoulder, cut into 1 or 1½-inch cubes
- 6 tablespoons of butter
- 1 sweet onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 cup of white wine
- 2 cups of vegetable broth
- 1 cup of 35% cream
- 1 cup of sour cream
- 2 shallots, chopped
- 6 cups of assorted wild mushrooms, sliced
- juice of one lemon
- 1 cup of fresh dill, leaves only
- 2 cups of fresh peas (shelled) or asparagus (cut into 1-inch pieces), blanched
- salt and pepper to taste
Takes , serves 6.
- Melt 2 tablespoons of butter in a large, deep skillet on medium-high heat. Sprinkle prepared lamb with salt and pepper and sear in small batches until lightly browned. Set aside.
- Using the same skillet, add 2 tablespoons of butter then the onion and garlic. Reduce heat to medium. Cover and cook until translucent. Add wine and broth and bring to a boil. Return lamb to skillet, cover and reduce to a simmer. Cook for 1 hour and 15 minutes or, until lamb is tender.
- Remove lamb with a slotted spoon. Strain sauce through a fine sieve and then return to the skillet. Add cream and sour cream and cook on medium for about 10 minutes until the sauce is reduced by half.
- Melt final 2 tablespoons of butter in a medium-sized pot on medium heat. Add chopped shallots and cook until soft. Stir in mushrooms and lemon juice, cover and cook for about 15 minutes.
- Cook fresh peas or asparagus in boiling water for a minute. Use a slotted spoon to transfer to a bowl of cold water to cool. Strain and set aside.
- Add the dill to the sauce, followed by the cooked mushroom mixture. Return lamb to the sauce, stir, cover and allow to rest for about 15 minutes. Adjust salt and pepper to taste.
- To serve: add a handful of cooked vegetables to your chosen noodles or rice. Ladle on stew and extra sauce. Garnish with fresh chopped dill or parsley. Serve immediately.