Lamb stews are the perfect comfort food when in great company amongst family, and friends. Best served warm, with toasted baguette or ciabatta; and to end the meal with a tiramisu coupe, and dessert wine or coffee, as preferred.

Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey. To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness. The angels, who know no hunger, have never been as satisfied. ― Eli Brown

Our kitchen prepares
Serving four

Stock: In a casserole, add beef & ram bones, tripes, a dash of rock salt, two peppercorns, and boil until half over medium flame, and then simmered between 30 minutes through 4 hours. Sieve. Set aside, chill, and refrigerate for later use. Good source for bovine gelatine. (Best prepared a day earlier)

Marinade: 100 gm Raisins, 2 tablespoon Grape seed oil or virgin olive oil; three shallots, three garlic, a half lemon juice; one teaspoon pestled cardamom, a fistful of parsley, two straws of rosemary, two straws of royal basil, and two teaspoonful of balsamic vinegar (or ACV, prune, rice or rose wine or as preferred). In a blender, mix all, and have it blended or in a processor, well mixed and finely shredded.

In a bowl, mix the blended ingredients, and the lamb, not forgetting the dash of salt, and pepper, and scoop all into a ziplock bag, to be chilled, at least overnight. (Best prepared a day earlier)

Scrub carrots, potatoes, Fuji apples, and have them halved, and quartered. Peel the apples and potatoes preferably. Thoroughly clean the celery, and leeks from grounded earth; cut lengthwise for celery, and about three centimetres for leeks.

Four lamb shanks or eight pieces of lamb shoulder ribs equally divided, washed, and set aside on a rake to let it dry. Pat dry with clean kitchen towel only when necessary.

In a fryer, caramelise sugar, add a dash of potato flour, and stir to a consistency. Pour in about a cup of defrosted stock, and stir gently. Let it rise to a slight fever. Set aside.

  • In a casserole, over medium flame, heat a nob of unsalted butter, about 40gm (about five centimetres thick / 2 inches) and a spoonful or two of virgin olive oil; place in the marinated shanks, shoulders, ribs and let it brown for about ten minutes or thereabouts. Pour in a cup of rose wine, or your preference.
  • Add the caramelise sugar concoction above, let it mix well for about five minutes; pour in remaining stock. When raised to a boil, add in, the vegetables and let it boil moderately for about five to seven minutes, lower the flame and let it simmer.
  • Lightly sprinkle or douse the baguette or ciabatta with virgin olive or grape seed oil, and put it to bake for about three to five minutes at 200˚
  • Serve stew in warm bowls, garnished with chopped rosemary, basil and roasted pine nuts.

Bon Appétit