Cherry & Dennis Helper Habitat
Rosemary Lamb and Root Vegetable Stew
迷迭香根莖菜燴羊肉
Recipe overview
Lamb shoulder, carrot, potato and celery slowly simmer with rosemary into a tender family stew.
01
Ingredients
Main ingredients
- 900 g lamb shoulder
- 1 piece onion
- 3 clove garlic
- 3 piece carrot
- 500 g medium potatoes
- 2 stalk stalks celery
Stock
- 800 ml beef stock
Sauce
- 1 tbsp tomato paste
Seasoning
- 3 sprig rosemary
- 2 tbsp all-purpose flour
- 2 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- vegetable peeler
- pot
- tongs
- wooden spoon
- ladle
- serving bowl
03
Steps
Step 1
Cut the lamb shoulder
Cut the lamb shoulder into 3 cm cubes and pat dry.
Step 2
Cut the stew vegetables
Cut carrot, potatoes and celery into even chunky pieces.
Step 3
Season the meat
Coat the meat with half the salt, all the black pepper and all the flour.
Step 4
Brown the meat in batches
Heat oil in a heavy pot; brown two batches for 4 minutes each, changing batches halfway, 8 minutes total, then remove.
Step 5
Soften the aromatics
Cook onion and garlic in the same pot for 3 minutes.
Step 6
Toast the spices
Stir in rosemary for 30 seconds.
Step 7
Add the tomato base
Add tomato paste and stir for 1 minute.
Step 8
Add the stock
Pour in the stock and scrape up the browned bits.
Step 9
Return the meat
Return meat and juices and bring to a gentle simmer.
Step 10
Simmer covered
Cover and simmer gently for 65 minutes.
Step 11
Add vegetables and finish
Add vegetables and remaining salt; simmer 25 minutes until tender.
Step 12
Rest and serve
Rest off heat for 5 minutes and transfer to a family bowl.
Common mistakes
- Adding stock before browning the lamb produces a thinner flavour.
Tips
Skim excess surface fat after simmering for a cleaner finish.
