Diva Tasting: Lamb Stew and Pear Salad with Pear Vinaigrette…

Lamb Stew
  • 4 Pounds Lamb Shanks
  • Sea Salt And Ground Black Pepper To Taste
  • 1 Tablespoon Vegetable Oil
  • 1 Onion, Chopped
  • 2 Tablespoon Butter
  • 2 Tablespoons All-Purpose Flour
  • 4 Cups Chicken Stock (or More As Needed)
  • 1/2 Teaspoon Dried Rosemary
  • 2 Sm Bag Of Baby Carrots
  • 2 Fennel Bulbs Chopped
  • 2 Tablespoons Of Worcestershire
  • 1 Small Bag Of Fingerling Potatoes Halved
  • 1/4 Cup Chopped Green Onions
  • Water If Needed
  1. Season lamb with salt and black pepper.
  2. Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb until browned on both sides, 3 to 5 minutes per side. Transfer to a stock pot.
  3. Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  4. Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  5. Stir carrots and celery into pot with lamb and pour chicken stock mixture over the top. Add additional stock as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 2.5 hours.
  6. Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  7. Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  8. Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
VARIATION: May use beef shanks if you prefer instead of Lamb
Pear Vinaigrette
  • 1 Ripe Pear – Peeled, Cored, And Chopped
  • 1/2 Cup White Wine
  • 2 Clove Garlic, Minced
  • 2 Teaspoons Dijon Mustard
  • 1/4 Cup White Rice Vinegar
  • 1 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Sea Salt
  • 1/2 Cup Olive Oil
  1. Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Pear Salad
4 pears chopped
4 Cups Spring Greens Chopped
1 Cup Baby Spinach
1 Fennel Bulb Shaved
Chop and Toss all of the salad fixings with the Pear Vinaigrette

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