Winter Stew of Braised Lamb, Red Onions And Macaron

Name: Winter Stew of Braised Lamb, Red Onions And Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; Salt and pepper to taste; 2 pounds lamb shoulder, trimmed and cut into 3-inch squares; 2 celery stalks, washed and cut into 1/2-inch cubes; 2 large carrots, peeled and cut into 1/2-inch cubes; 1 large Spanish onion, peeled and cut into 1/2-inch cubes; 2 cloves garlic, peeled; 2 cups dry white wine; 1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems); 8 cups veal stock (available commercially); 1 pound cavatappi or corkscrew macaroni; 2 tablespoons olive oil; 4 stalks celery, peeled and cut into 1/2-inch pieces on the bias; 2 medium carrots, peeled and sliced very thinly; 2 medium red onions, peeled and sliced paper thin; 1 tablespoon chopped fresh garlic; 4 plum tomatoes, peeled, seeded and diced; 2 tablespoons chopped fresh parsley

Servings: persons

3 tablespoons vegetable oil
Salt and pepper to taste
2 pounds lamb shoulder, trimmed and cut into 3-inch squares
2 celery stalks, washed and cut into 1/2-inch cubes
2 large carrots, peeled and cut into 1/2-inch cubes
1 large Spanish onion, peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled
2 cups dry white wine
1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
8 cups veal stock (available commercially)
1 pound cavatappi or corkscrew macaroni
2 tablespoons olive oil
4 stalks celery, peeled and cut into 1/2-inch pieces on the bias
2 medium carrots, peeled and sliced very thinly
2 medium red onions, peeled and sliced paper thin
1 tablespoon chopped fresh garlic
4 plum tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh parsley

1
Preheat the oven to 375 degrees.
2
Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame.
3
Season lamb, and brown it evenly on all sides, 8 to 10 minutes.
4
Remove lamb from pan, and discard excess fat.
5
Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves.
6
Saute for one minute.
7
Add lamb along with wine, sachet of herbs and veal stock.
8
Bring to a simmer, and skim any foam or residue that comes to the surface.
9
Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender.
10
Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
11
When meat is cool enough to handle, shred lamb into strips.
12
Cover and let stand.
13
Bring a large pot of lightly salted water to a boil.
14
Cook pasta until just short of al dente.
15
Drain, and hold at room temperature.
16
Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting.
17
Add remaining celery, carrots, onion and chopped garlic.
18
Saute for 2 to 3 minutes.
19
Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid.
20
Bring to a boil, and add cooked pasta.
21
Bring to a simmer, and cook gently, stirring, for 2 minutes.
22
Check seasonings.
23
Serve immediately in a flat soup plate.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons vegetable oil, Salt and pepper to taste, 2 pounds lamb shoulder, trimmed and cut into 3-inch squares, 2 celery stalks, washed and cut into 1/2-inch cubes, and more.

Yes, Winter Stew of Braised Lamb, Red Onions And Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Winter Stew of Braised Lamb, Red Onions And Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions