Braised Lamb Stew with Autumn Vegetables
When its cold outside and the rain is bashing against the window, make use of the residual heat in your Wood Stone and spend some time putting this lovely dish together to keep you warm and cosy. The ultimate comfort food!
4 lbs. lamb shoulder, cut in 2 ½-in. pieces
1 Tbsp. smoked paprika
1 Tbsp. dried oregano
1 Tbsp kosher salt
2 each leeks, cut in ½-in. pieces
1 each onion, peeled and chopped
4 cloves garlic, finely chopped
2 each carrots, peeled, cut in 2-in. pieces
2 each parsnips, peeled, cut in 2-in. pieces
2 each turnips, peeled, cut in 2-in. pieces
1 cup white wine
1 cup beef stock
2 each bay leaves
1 each cinnamon stick
2 each orange zest strips, 2-in. long pieces
Oven Temperature: 540-570 and then OFF
- Trim meat of any excess fat or silver-skin.
- Mix paprika, oregano and salt and sprinkle over meat to coat all sides. Let the meat sit for at least 30 minutes or cover and refrigerate overnight.
- Flame Height: 5
- Drizzle a little oil in a large roasting pan and heat in the center of the oven for 5 minutes.
- Add lamb to pan, in batches if necessary, so that the pieces do not touch.
- Roast in front of the flame, browning the meat on all sides for about 4-5 minutes, rotating pan and turning meat over as necessary.
- Remove meat from pan and set aside. Add leeks, onion and garlic and return to doorway of oven for 5 minutes to soften.
- Place meat and softened vegetables along with remaining ingredients into a cazuela or casserole dish, stirring to combine.
- Flame Height: OFF
- Place a sheet of parchment paper directly over the stew and then cover tightly with foil. Return to doorway of the oven.
- This can cook for 8-12 hours in the turned off oven.