GARLIC-BRAISED LAMB STEW with GOLDEN BEETS and RADISHES

SERVES: 4 TO 6 | PREP TIME: 30 MINUTES | COOK TIME: 3 HOURS

A lot of people who enjoy meat are not fans of lamb. This aversion most likely has something to do with the lamb’s gamey taste, but lamb also gets a bad rap because it’s not always well prepared. For us, the most flavorful and least expensive way to enjoy lamb is to slow cook it for a few hours with plenty of aromatics.

Searing is the key first step in building flavor when braising meat. If your pot or pan is overcrowded, the meat will steam instead, and you will forever lose the flavor that is developed through searing. This technique creates a beautiful and flavorful crust that really adds depth to your stew.

2½ pounds boneless lamb shoulder or leg

5 carrots, chopped

2 onions, peeled and chopped

1 cup whole garlic cloves

3 tablespoons ghee or olive oil

1 tablespoon plus 1 teaspoon sea salt

1 tablespoon chopped fresh thyme

1 cup dry sherry

2 bay leaves

3 cups Chicken Bone Broth (chapter 4), Beef Bone Broth (chapter 4), or Pork Bone Broth (chapter 4)

2 golden beets, peeled and chopped

4 radishes, trimmed and chopped

Chopped fresh herbs: oregano, parsley, or mint, for garnish

PREHEAT the oven to 375˚F.

TRIM off as much fat and connective tissue from the lamb as you can, and cut the meat into 3- to 4-inch chunks. Set aside.

ON a baking sheet, toss the carrots, onions, and garlic with 1 tablespoon of the ghee or olive oil, 1 teaspoon of the sea salt, and the fresh thyme. Spread out the veggies in an even layer and roast in the preheated oven for 20 minutes.

IN a deep oven-safe pot or cast-iron Dutch oven over medium-high heat, add the remaining 2 tablespoons ghee or oil and heat until nearly smoking.

USING paper towels, pat the excess moisture from the lamb and immediately season each side liberally with the 2 tablespoons of sea salt. Place the lamb in the smoking oil and sear, working in batches to avoid overcrowding and ensure proper searing. Turn the lamb, searing all sides, about 3 minutes per side. Transfer the lamb to a plate to cool.

REMOVE the pan of veggies from the oven and transfer them directly to the pot used to sear the lamb. Add the sherry and deglaze the pot, then let simmer until reduced by half, about 5 minutes.

ADJUST the oven temperature to 250˚F.

WHILE the sherry reduces, cut the lamb into 1-inch cubes and then add to the pot. Add the bay leaves and broth, cover, and transfer the pot to the oven. Braise for 2½ hours. Add the beets and radishes and let cook for 30 minutes more.

REMOVE the pot from the oven. If the braising liquid is too watery, place the pot on the stovetop over medium-high heat and simmer to reduce and thicken the liquid, up to 5 minutes.

DISCARD the bay leaves and season the stew to your taste with additional sea salt if needed. Serve in bowls, garnished with chopped fresh herbs such as oregano, parsley, or mint.

THE stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.