Lamb Stew by Chef Paul Kahan
By All-Clad & Chef Paul Kahan
Images
Ingredients
- 2 pounds lamb shoulder, cleaned of all silver skin, cut into small cubes
- Salt and pepper
- 2 tablespoons herbes de Provence
- 4 tablespoons Sriracha or other hot sauce
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 3 cloves garlic, chopped
- 20 ounce canned San Marzano or plum tomatoes with juice plus 1 additional cup of tomato juice
- 1 cup red wine
- 6 cups lamb or chicken stock
- 2 tablespoons fresh thyme, chopped
- 1 bay leaf
- Parchment paper
Procedure
Lamb marinated in Sriracha and herbes de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme by chef and restaurateur Paul Kahan.
Season the 2 pounds of cubed lamb shoulder with salt, pepper and herbes de Provence. Add 2 tablespoons of Sriracha and 2 tablespoons olive oil to coat the meat. Marinate overnight.
Sear the meat in an All-Clad 4 Quart Weeknight Pan over medium-high heat. Once the lamb has caramelization/browning on all sides, drain the meat over a perforated pan and reserve the drippings. Deglaze the pan with red wine, scraping up the fond. Set the reduced wine aside.
Heat the Weeknight Pan over medium-high heat. Add the lamb and fat drippings back to the pan. Add the sugar and caramelize the meat for 1 minute. Add the all-purpose flour to form a roux. Reduce the heat and add the chopped garlic, red wine and fond, then simmer for 5 minutes.
Add the tomatoes and reserved juice and simmer for 5 minutes. Add just enough stock to cover the meat. Bring to a boil and reduce the heat to a simmer. Add a bay leaf and cover with parchment paper. Stir occasionally. The stew is ready when the lamb is tender; approximately 2 hours. Once the meat is tender, re-season the stew with salt, pepper, fresh chopped thyme and more Sriracha to taste.
Season the 2 pounds of cubed lamb shoulder with salt, pepper and herbes de Provence. Add 2 tablespoons of Sriracha and 2 tablespoons olive oil to coat the meat. Marinate overnight.
Sear the meat in an All-Clad 4 Quart Weeknight Pan over medium-high heat. Once the lamb has caramelization/browning on all sides, drain the meat over a perforated pan and reserve the drippings. Deglaze the pan with red wine, scraping up the fond. Set the reduced wine aside.
Heat the Weeknight Pan over medium-high heat. Add the lamb and fat drippings back to the pan. Add the sugar and caramelize the meat for 1 minute. Add the all-purpose flour to form a roux. Reduce the heat and add the chopped garlic, red wine and fond, then simmer for 5 minutes.
Add the tomatoes and reserved juice and simmer for 5 minutes. Add just enough stock to cover the meat. Bring to a boil and reduce the heat to a simmer. Add a bay leaf and cover with parchment paper. Stir occasionally. The stew is ready when the lamb is tender; approximately 2 hours. Once the meat is tender, re-season the stew with salt, pepper, fresh chopped thyme and more Sriracha to taste.
Lamb Stew by Chef Paul Kahan
By All-Clad & Chef Paul Kahan
Ingredients
- 2 pounds lamb shoulder, cleaned of all silver skin, cut into small cubes
- Salt and pepper
- 2 tablespoons herbes de Provence
- 4 tablespoons Sriracha or other hot sauce
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 3 cloves garlic, chopped
- 20 ounce canned San Marzano or plum tomatoes with juice plus 1 additional cup of tomato juice
- 1 cup red wine
- 6 cups lamb or chicken stock
- 2 tablespoons fresh thyme, chopped
- 1 bay leaf
- Parchment paper
Procedure
Lamb marinated in Sriracha and herbes de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme by chef and restaurateur Paul Kahan.
Season the 2 pounds of cubed lamb shoulder with salt, pepper and herbes de Provence. Add 2 tablespoons of Sriracha and 2 tablespoons olive oil to coat the meat. Marinate overnight.
Sear the meat in an All-Clad 4 Quart Weeknight Pan over medium-high heat. Once the lamb has caramelization/browning on all sides, drain the meat over a perforated pan and reserve the drippings. Deglaze the pan with red wine, scraping up the fond. Set the reduced wine aside.
Heat the Weeknight Pan over medium-high heat. Add the lamb and fat drippings back to the pan. Add the sugar and caramelize the meat for 1 minute. Add the all-purpose flour to form a roux. Reduce the heat and add the chopped garlic, red wine and fond, then simmer for 5 minutes.
Add the tomatoes and reserved juice and simmer for 5 minutes. Add just enough stock to cover the meat. Bring to a boil and reduce the heat to a simmer. Add a bay leaf and cover with parchment paper. Stir occasionally. The stew is ready when the lamb is tender; approximately 2 hours. Once the meat is tender, re-season the stew with salt, pepper, fresh chopped thyme and more Sriracha to taste.
Season the 2 pounds of cubed lamb shoulder with salt, pepper and herbes de Provence. Add 2 tablespoons of Sriracha and 2 tablespoons olive oil to coat the meat. Marinate overnight.
Sear the meat in an All-Clad 4 Quart Weeknight Pan over medium-high heat. Once the lamb has caramelization/browning on all sides, drain the meat over a perforated pan and reserve the drippings. Deglaze the pan with red wine, scraping up the fond. Set the reduced wine aside.
Heat the Weeknight Pan over medium-high heat. Add the lamb and fat drippings back to the pan. Add the sugar and caramelize the meat for 1 minute. Add the all-purpose flour to form a roux. Reduce the heat and add the chopped garlic, red wine and fond, then simmer for 5 minutes.
Add the tomatoes and reserved juice and simmer for 5 minutes. Add just enough stock to cover the meat. Bring to a boil and reduce the heat to a simmer. Add a bay leaf and cover with parchment paper. Stir occasionally. The stew is ready when the lamb is tender; approximately 2 hours. Once the meat is tender, re-season the stew with salt, pepper, fresh chopped thyme and more Sriracha to taste.