Lamb And Broccoli Stew
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1 tsps
Kosher Salt (plus more)3 cup
Vegetable Oil4 medium
Onion (coarsely chopped)1 sprig
Rosemary1 sprig
Thyme1
Bay Leaf1 cup
White Wine (dry)8 cups
Chicken Broth (low-sodium)2 large
Egg3 tbsps
Lemon Juice (or more fresh)Directions:
1
For lamb: Whisk sugar, 3/4 cup salt, and 10 cups water in a large bowl until salt and sugar dissolve
2
Add lamb, cover, and chill for at least 12 hours and up to 2 days
3
Heat oil in a large heavy pot over medium-high heat
4
Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf
5
Cook, stirring often, until onions are golden brown and soft, 10-15 minutes
6
Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan
7
Return pot to heat and simmer until wine is reduced by half, about 3 minutes
8
Remove lamb shoulder from brine; add to pot, along with broth
9
Bring to a boil
10
Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours
11
Transfer lamb to a platter and remove bones
12
Cut or shred meat into bite-size pieces
13
If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes
14
Season sauce with salt, if needed
15
Return lamb to pot
16
DO AHEAD: Lamb can be prepared 3 days ahead
17
Let cool slightly, then chill until cold
18
Cover and keep chilled
19
Discard fat and reheat before serving
20
Whisk sugar, 3/4 cup salt, and 10 cups water in a large bowl until salt and sugar dissolve
21
Add lamb, cover, and chill for at least 12 hours and up to 2 days
22
Heat oil in a large heavy pot over medium-high heat
23
Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf
24
Cook, stirring often, until onions are golden brown and soft, 10-15 minutes
25
Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan
26
Return pot to heat and simmer until wine is reduced by half, about 3 minutes
27
Remove lamb shoulder from brine; add to pot, along with broth
28
Bring to a boil
29
Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours
30
Transfer lamb to a platter and remove bones
31
Cut or shred meat into bite-size pieces
32
If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes
33
Season sauce with salt, if needed
34
Return lamb to pot
35
DO AHEAD: Lamb can be prepared 3 days ahead
36
Let cool slightly, then chill until cold
37
Cover and keep chilled
38
Discard fat and reheat before serving
39
For garlic emulsion and garnish: Place eggs in a small saucepan and add water to cover by 1"
40
Bring to a boil and remove from heat
41
Cover and let sit for 3 minutes
42
Transfer eggs to a bowl of ice water and let cool completely
43
Peel
44
Combine eggs, garlic, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a blender
45
With the motor running, gradually add oil, blending until a creamy sauce forms
46
Season garlic emulsion with salt and more lemon juice, if desired
47
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes
48
Drain; rinse under cold water
49
Divide stew among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion
50
Place eggs in a small saucepan and add water to cover by 1"
51
Bring to a boil and remove from heat
52
Cover and let sit for 3 minutes
53
Transfer eggs to a bowl of ice water and let cool completely
54
Peel
55
Combine eggs, garlic, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a blender
56
With the motor running, gradually add oil, blending until a creamy sauce forms
57
Season garlic emulsion with salt and more lemon juice, if desired
58
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes
59
Drain; rinse under cold water
60
Divide stew among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion