{"id":3870,"date":"2016-11-28T17:00:08","date_gmt":"2016-11-29T01:00:08","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=3870"},"modified":"2016-11-01T10:25:35","modified_gmt":"2016-11-01T17:25:35","slug":"lamb-stew-root-vegetables","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/lamb-stew-root-vegetables\/","title":{"rendered":"Lamb Stew with Root Vegetables"},"content":{"rendered":"<h3>Ingredients:<\/h3>\n<ul>\n<li><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/11\/Lamb-Stew.jpg\"><img loading=\"lazy\" class=\"alignright wp-image-3871\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/11\/Lamb-Stew.jpg\" width=\"350\" height=\"350\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/11\/Lamb-Stew.jpg 550w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/11\/Lamb-Stew-150x150.jpg 150w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/11\/Lamb-Stew-300x300.jpg 300w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><\/a>\n<p>1\/2 cup all-purpose flour<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes<\/li>\n<li>1\/2 cup olive oil<\/li>\n<li>2 cups dry red wine<\/li>\n<li>2 tablespoons sherry vinegar<\/li>\n<li>4 cups chicken stock<\/li>\n<li>2 tablespoons chopped tarragon<\/li>\n<li>1 pound baby carrots, peeled<\/li>\n<li>1 pound baby parsnips, peeled<\/li>\n<li>1 pound small fingerling potatoes<\/li>\n<li>1\/2 pound baby turnips, halved<\/li>\n<li>8 baby fennel bulbs, trimmed, fronds reserved and chopped<\/li>\n<li>1 large shallot, minced<\/li>\n<li>2 tablespoons minced parsley<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Directions:<\/h3>\n<ol class=\"steps-list\">\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Preheat the oven to 350\u00b0. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.<\/span><\/li>\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.<\/span><\/li>\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.<\/span><\/li>\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.<\/span><\/li>\n<\/ol>\n<p><em>Recipe by\u00a0Jim Clendenen courtesy of\u00a0<a href=\"http:\/\/www.foodandwine.com\/recipes\/lamb-stew-root-vegetables\" target=\"_blank\">www.foodandwine.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1\/2 cup all-purpose flour Salt and freshly ground pepper 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes 1\/2 cup olive oil 2 cups dry red wine 2 tablespoons sherry vinegar 4 cups chicken stock 2 tablespoons chopped tarragon 1 pound baby carrots, peeled 1 pound baby parsnips, peeled 1 pound [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[9],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lamb Stew with Root Vegetables Recipe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.winemonthclub.com\/blog\/lamb-stew-root-vegetables\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamb Stew with Root Vegetables 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content=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/11\/Lamb-Stew.jpg\" \/>\n<meta name=\"author\" content=\"Kristina Manning\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@WineMonthClub\" \/>\n<meta name=\"twitter:site\" content=\"@WineMonthClub\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristina Manning\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lamb Stew with Root Vegetables Recipe","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.winemonthclub.com\/blog\/lamb-stew-root-vegetables\/","og_locale":"en_US","og_type":"article","og_title":"Lamb Stew 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