LUCY SCHAEFFER FOR THE WALL STREET JOURNAL, FOOD STYLING BY HEATHER MELDROM, PROP STYLING BY DSM
Lamb Stew With Raisins
Hearty and easy to make, this savory lamb stew gets a touch of sweetness from a scattering of golden raisins.
Total Time: 1 hour 30 minutes
serves: 4
Ingredients
- 3 tablespoons grapeseed oil
- 3 pounds boneless lamb shoulder or deboned lamb leg, cut into 1-inch pieces
- Sea salt and white pepper
- 2 tablespoons flour
- 2 cups red wine
- 1 bouquet garni (1 bay leaf, 2 sprigs thyme and 2 sprigs parsley tied with kitchen string)
- 5 cloves garlic
- 1 medium onion, studded with 6 cloves
- 5 ounces yellow raisins
- 1 cinnamon stick
- 1 tablespoon mustard seed or 1 teaspoon powdered mustard
- 3 whole star anise
- Cooked mashed potatoes, for serving
Directions
- Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper. Sprinkle flour over meat and stir to evenly coat pieces.
- Pour off cooking oil and liquid, reserving meat in pan. Add red wine and let simmer, stirring to deglaze cooking juices on bottom of pan, 5 minutes. Decrease heat to medium. Add bouquet garni, garlic cloves and onion, and cook 1 minute. Add raisins and spices, cover pan and cook 1 hour more. Serve with mashed potatoes.