Lamb Stew With Garlic

1. 1

   Preheat oven to 375F. Heat olive oil in heavy large dutch oven over high heat. Add lamb bones to pot in batches and brown well, about 8 minutes per batch. Transfer bones to bowl using slotted spoon. Season lamb with salt and pepper. add meat to pot in batches and brown well, turning frequently, about 5 minutes per batch. Pour off drippings from pot.

2. 2

   Add white wine to pot; bring to boil, scraping up any browned bits. Return meat, bones and accumulated juices to pot. Wrap garlic in cheesecloth along with bouquet garni and tie with string to secure. Add to stew and simmer 5 minutes. Add both stocks and bring to simmer. Cover pot, place in oven and bake until meat is tender but still holds together, about 1 hour.

3. 3

   Using slotted spoon discard bones. Remove garlic from cheesecloth and transfer to sieve. Discard bouquet garni. Press garlic through sieve into bowl leaving skins behind. Mix garlic into stew. Season with salt and pepper and sprinkle with fresh parsley.

* Per serving · 4 servings · Values may vary.

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