Cookbooks

Lamb Stew

January 24, 2012

(Note that this is always called a stew but it is actually a braise, because the meat is browned.)

Ingredients

For 4 to 5 pounds bone-in lamb shoulder cut into 2-inch chunks, serving 6

Brown the lamb and 1 1/2 cups sliced onions as in the master recipe. Season and turn into a casserole with 2 smashed cloves garlic, 1/2 teaspoon rosemary, 1 1/2 cups dry white wine or dry white French vermouth, 1 cup chopped tomatoes, and enough chicken broth barely to cover ingredients. Simmer about 1 1/2 hours and finish the sauce as suggested in the master recipe.

Julia's Kitchen WisdomKnopf

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This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.

ByLeah Koenig

A little saffron goes a long way in this standout sauce, finished with cracked pepper, salty Parmesan, and fragrant basil.

ByKendra Vaculin

All the flavors of classic beef stew in just one hour, with tender meatballs standing in for long-braised, shredded beef.

ByKendra Vaculin

Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.

ByNicole A. Taylor

Our best Caesar salad recipe is classic version with a zesty homemade dressing and crunchy garlic croutons.

ByShelley Wiseman

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

ByAnna Maria Musco Dominici

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

ByRachel Gurjar

Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.

ByRachel Gurjar