As the temperatures drop, we wave goodbye to the Indian summer, and watch the leaves turn golden and drop off the trees, what better way to celebrate the new season than a warming lamb stew.
This recipe is from Cook’n with Class Uzès.
Lamb shoulder cut into cubes
½ litre white wine
1 diced onion
3 chopped garlic cloves
2 ripe tomatoes cut into chunks
1 tablespoon of chopped parsley
2 tablespoons of flour
Salt and pepper
1 kilo of root vegetables – turnip, carrot, parsnip, celery root, potatoes cut into large cubes
1 tablespoon of vegetable oil
Sear the lamb in hot vegetable oil to brown each cube.
Remove and add all the vegetables except the root vegetables, cook on high heat for 4 minutes then add the lamb, add the flour and stir well, add the wine, salt, and pepper, wait for the wine to boil, then add water to just cover.
Cook on a simmer for 40 minutes, then add all the root vegetables, cook 20 more minutes and let rest 30 minutes before serving.
Serve with fresh bread.