5 lbs. Triple M Bar leg or shoulder meat cut into 1 ½- to 2-inch cubes (I like a mix of the 2 cuts)
1/2 cup best quality extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 parsnips, chopped
4 stalks celery, chopped
8 crimini mushrooms, sliced
1 bunch parsley, chopped
6 cloves garlic, chopped
2 shallots, chopped
1 oz. dried porcini (optional)
1 T. fresh thyme leaves
2 bay leaves
1 28 oz. can of Italian plum tomatoes, chopped
1 cup port wine
2 cups good quality red wine
8 cups of roasted chicken stock
- Preheat oven to 300 degrees.
- Toss the lamb cubes with Wondra flour and salt and pepper.
- In a large sauté pan, brown the lamb in 1/2 cup olive oil over medium high heat. Do not crowd the lamb. You may have to cook it in batches. Get the lamb very brown on all sides.
- Remove the lamb and place in a large Dutch oven or roasting pan.
- In the pan the lamb was cooked in, add 1/4 cup olive oil and sauté onion, carrot, parsnip, celery, crimini mushrooms, parsley, garlic, shallots and porcini with fresh thyme and bay leaves. Cook vegetables until nicely browned.
- Add the tomatoes, port, and wine and cook until some wine evaporates.
- Add chicken stock and bring mixture to a simmer. Pour vegetable mixture over lamb.
- Cover pan with lid or tight-fitting aluminum foil and bake in a 300 degree oven for about 3 hours. There will not be much fat, but if necessary, skim off any excess.
- Serve very warm with gnocchi or mashed potatoes. Enjoy!
This recipe also appeared in the Winter Locavore column of the Boulder Daily Camera.