April 29, 2016
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
1Trim and reserve fat and bones from lamb.
2Cut meat into 1 1/2-inch pieces.
3Place fat in heavy large Dutch oven over medium-high heat.
4Cook fat until 3 tablespoons drippings are rendered, about 5 minutes.
5Using large spoon, remove any solid fat from pot; discard.
6Sprinkle lamb with salt and pepper.
7Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch.
8Using slotted spoon , transfer lamb to plate.
9Add bones to pot; cook until brown, about 5 minutes.
10Using tongs, transfer bones to plate.
11Add vegetables, parsley and thyme to pot; stir to coat with drippings.
12Return meat and bones to pot.
13Add 2 cups water and bring to boil.
14Reduce heat to medium-low.
15Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
17Place 1 cup vegetables in processor; puree. Add to stew.
18Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)