Lamb Stew with Cipollini Onions and Potatoes

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Credit: Courtesy of Christopher Ranch LLC
The National Culinary Review, November/December 2010


¼ cup olive oil
3 lbs. boneless leg of lamb, trimmed of excess fat and sinew, cut into 1½-2-inch pieces
Salt and freshly ground black pepper
2 T. all-purpose flour
3 fresh Christopher Ranch California garlic cloves, finely chopped
1½ cups dry red wine
3½ cups beef broth
1 (15-oz.) can diced tomatoes, with juice
1 T. tomato paste
18 small Christopher Ranch cipollini onions
12 small red-skinned potatoes, halved
2 large carrots, peeled, cut into 1-inch pieces


1. Heat oil in large heavy pot over medium-high heat. Sprinkle lamb with salt and pepper; toss with flour in large bowl to coat. Working in two batches, add lamb to pot; cook until brown, about 10 minutes. Using slotted spoon, transfer lamb to bowl. Pour off excess oil.

2. Add garlic to same pot; sauté over medium heat until tender and fragrant, about 1 minute.
Add wine; simmer over medium-high heat until reduced by half, stirring to scrape up browned bits on bottom of pot, about 5 minutes. Return lamb to pot. Stir in broth, tomatoes/juice and tomato paste. Cover partially; simmer over medium-low heat until lamb is just tender, stirring occasionally, about 1 hour.

3. Cook onions in medium saucepan of boiling water 2 minutes. Drain; cool.

4. Peel onions; cut off root ends. Add onions, potatoes and carrots to stew. Simmer until lamb and vegetables are tender, about 25 minutes. Season, to taste, with salt and pepper.


4-6 servings


Lamb, Main Dish, Soup, The National Culinary Review

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