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Yield: 10 portions
Ingredients:
4 pounds lamb shoulder, cut in 1 1/2 cubes
1 1/2 quarts white stock
4 ounces mirepoix, tied in cheese cloth
11/2 pound potatoes, peeled, cut into large chunks
1 sachet d'epices: bay, thyme, peppercorns, parsley
1 1/2 tsp salt, amount will vary to taste
1 tsp white pepper, amount will vary to taste
Garnish (pre-cooked separately, then combined)
20 carrots, batonnet
20 turnips, batonnet
20 celery, batonnet
20 pearl onions
Method of preparation:
1. Combine the stock, mirepoix, and potatoes. Place the lamb in a sieve and lower it into the liquid so it will be easy to remove later.
2. Bring the stock to a simmer and skim the surface.
3. Add the sachet d'epices, cover the pan, and stew the meat over low heat until tender to the bite. About 1 to 11/2 hours.
4. Degrease the liquid; remove and discard the sachet d'epices; remove the mirepoix and
Discard. Remove the cooked meat and set aside.
5. If the broth looks like it is too much for the potatoes to thicken; remove some so you may achieve the right consistency. Puree the potato mixture until smooth. This will be your sauce for the stew.
6. Place the lamb back into the sauce and adjust the seasoning with salt and pepper.
7. Garnish the lamb stew with the heated vegetables. Serve with gaufrette potatoes.
By Chef Jim Oppat, Andiamo Dearborn. Read a note from the chef about his recipes.
