New Mother'S Magic Elixir (Lamb Stew)

1. 1

   In a large heavy stew pot, heat olive oil until shimmering.

2. 2

   Dry the meat well, then dredge lightly in the flour. Drop the lamb into the pot, browning and searing well. Do not crowd, cooking the meat in one layer and removing it from the pot once it's browned. Continue until all the meat has been seared. Remove to a plate.

3. 3

   Heat the butter in the same pot until it's bubbling, then add the pearl onions and cook until browned. Sprinkle the sugar over the onions and get them good and caramelized. Remove to the plate with the lamb.

4. 4

   If necessary, add more olive oil to the pan and heat until shimmering. Cook the celery and carrots until just softened.

5. 5

   With a piece of kitchen twine, tie together the herbs, tucking the star anise and bay leaf in the center of the bundle. Place in the pot. Add back the lamb and the onions.

6. 6

   Turn up the heat, add the wine, and bring to a boil, cooking off the alcohol and scraping up all the tasty brown bits in the pot. Reduce by half. Turn down the heat, add the stock, cover and cook at a very low simmer for about an hour. (You can also put the entire covered pot in a 325 oven.)

7. 7

   At this point, remove the herb bundle. Now, if you wish, you can freeze the stew, and continue with the recipe when ready to serve.

8. 8

   Add the potato and cook the stew for 30 minutes more. Stir in the peas, cook for 5 minutes, and serve.

9. 9

   Garnish the stew with diced preserved lemon rind, minced fresh parsley, and a grating of fresh horseradish.

No additional tips available.