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Ingredients
US|METRIC
6 SERVINGS
- 3 olive oil (+ tablespoons)
- 2 lb. lamb (cut into 2" cubes, preferably from the shoulder)
- 1/4 cup flour
- 4 Tbsp. butter
- 18 pearl onions (peeled, or use frozen)
- 2 Tbsp. turbinado sugar
- 4 carrots (medium, cut in 1" dice)
- 2 celery ribs (cut in 1" dice)
- 6 stalks thyme
- 2 stalks rosemary
- 10 stalks flat leaf parsley
- 1 bay leaf
- 1 star anise
- 1 1/2 cups red wine (I like to use Cahors)
- 4 cups broth (rich, preferably from roasted lamb bones, but chicken stock can be substituted)
- 2 cups russet potatoes (cut in 1" dice)
- 1 cup peas (freshly picked, or frozen petite peas)
- pepper
- salt
- flat leaf parsley (optional)
- horseradish (optional)
- lemon rind (optional)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium870mg36% |
| Potassium1420mg41% |
| Protein36g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber7g28% |
| Sugars24g |
| Vitamin A150% |
| Vitamin C60% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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