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Ingredient
Lamb stew with Pecorino Romano Mash
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Ingredient
30 ml
Olive Oil
1 kg
Lamb shanks, cubed
90 ml
Brandy
15 ml
chopped fresh Rosemary
750 ml
Vegetable Stock
1,5 kg
Potatoes, cut into chunks
Cooking instructions
* Step 1
Heat Olive Oil in a large Dutch Oven over medium-high heat.
Add half of the Lamb and brown on all sides.
Remove the meat and set aside.
Brown the remaining Lamb.
Remove the meat and set aside.
* Step 2
Add Onions and fry until translucent.
Add Carrots, Aubergines and Celery.
Cook for 5 minutes, stirring regularly.
Deglaze with Brandy.
* Step 3
Add Beans, Garlic and Rosemary.
Cook for a minute while stirring.
Add Tomatoes, Stock and Bay leaves and bring to a boil.
* Step 4
Add Lamb, cover the Dutch Oven and reduce the heat to a low simmer.
Simmer for an hour and a half, or longer, stirring occasionally.
Remove Bay leaves.
* Step 5
While the Stew is simmering, add Potatoes and Garlic to a pot and add a little water.
Turn the heat on and boil gently till the Potatoes are soft.
* Step 6
Drain the water and add the Olive Oil.
Mash the Potatoes and Garlic with the Olive Oil.
* Step 7
Place the pot back on low heat and add the grated Pecorino Romano cheese.
Stir throughout and season if required.
* Step 8
Once the cheese is fully incorporated, serve stew and mash.
Note: if there is a photo you can click to enlarge it
Tag
olive oil
Lamb shanks, cubed
onion, peeled and diced
medium carrots, cubed
large Aubergines (cubed)
Celery sticks, cubed
brandy
green Beans, trimmed and quartered
garlic cloves, peeled and crushed
chopped fresh rosemary
large Tomatoes, crushed and reduced
vegetable stock
Bay leaves
potatoes, cut into chunks
garlic cloves, peeled
Grated Pecorino Romano Cheese
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