MY MOTHER'S FAVORITE WORD WAS SERENDIPITY, A HAPPY ACCIDENT, LIKE TRIPPING ON THE STREET AND LANDING ON A $100 BILL. SUCH WAS THE CASE WHEN I ATTEMPTED A SIMPLE LAMB STEW WITH HERBS AND WHITE WINE VINEGAR. IT IS COOKED ATOP THE STOVE AND WHEN I WENT TO CHECK ITS PROGRESS, FOUND TO MY HORROR THAT THE LIQUID HAD COOKED OFF, LEAVING A CHARRED MESS AT THE BOTTOM OF THE POT. BUT THE LAMB TASTED OKAY, ALTHOUGH IT NEEDED A BIT MORE COOKING. SO I RESCUED THE LAMB AND FINISHED IT WITH CHICKEN STOCK IN A FRESH POT. STILL, IT TASTED TOO STRONGLY OF VINEGAR. THE SOLUTION WAS TO CUT TWO RED ONIONS INTO EIGHTHS, BROWN THEM SEPARATELY AND ADD THEM TO THE POT. THE FINISHED STEW, TEMPERED WITH THE SWEET ONIONS, WAS RICH AND COMPLEX. GOOD ENOUGH TO SHARE WITH YOU.
HEAT A SPLASH OF OLIVE OIL AND 3 TBSPS OF BUTTER IN A DUTCH OVEN. DRY THE LAMB WITH PAPER TOWELS AND BROWN ON ALL SIDES IN THE CASSEROLE. SEASON WITH SALT AND PEPPER.
MEANWHILE, TRIM AND PEEL THE TWO ONIONS. SLICE LENGTHWISE INTO 8THS.
WHEN THE LAMB IS NICELY BROWNED, REMOVE FROM THE POT. POUR OFF MOST OF THE FAT, LEAVING ABOUT 3 TBSPS. LOWER THE HEAT AND ADD THE ONIONS, STIRRING TO COAT THEM. SALT LIGHTLY. COVER AND CONTINUE COOKING FOR 10-15 MINUTES, STIRRING OCCASIONALLY.
STRIP THE LEAVES OFF A FEW SPRIGS OF THE ROSEMARY, THYME AND SAGE. CHOP FINELY AND ADD TO THE LAMB.
WHEN THE ONIONS HAVE SOFTENED, RAISE THE HEAT AND COOK THEM TILL THEY'RE LIGHTLY CARAMELIZED. REMOVE WITH A SLOTTED SPOON.
RETURN LAMB TO THE POT. ADD 1/2 CUP OF WHITE WINE VINEGAR. COOK ON A LOW FLAME FOR ANOTHER 5 MINUTES, TILL MOST OF THE VINEGAR HAS EVAPORATED.
ADD 4 CUPS OF CHICKEN OR BEEF STOCK (OR A COMBINATION OF BOTH). BRING TO A BOIL, REDUCE TO A SIMMER. COVER, LEAVING THE LID SLIGHTLY AJAR. COOK FOR 45-60 MINUTES OR UNTIL THE LAMB IS TENDER, WHEN PIERCED WITH A FORK.
IF SERVING IMMEDIATELY, FOLD IN THE ONIONS., GARNISH WITH FRESH PARSLEY. OR CHILL OVERNIGHT TO ALLOW THE FLAVORS TO MELD.
SERVES 4
Ingredients
Directions
HEAT A SPLASH OF OLIVE OIL AND 3 TBSPS OF BUTTER IN A DUTCH OVEN. DRY THE LAMB WITH PAPER TOWELS AND BROWN ON ALL SIDES IN THE CASSEROLE. SEASON WITH SALT AND PEPPER.
MEANWHILE, TRIM AND PEEL THE TWO ONIONS. SLICE LENGTHWISE INTO 8THS.
WHEN THE LAMB IS NICELY BROWNED, REMOVE FROM THE POT. POUR OFF MOST OF THE FAT, LEAVING ABOUT 3 TBSPS. LOWER THE HEAT AND ADD THE ONIONS, STIRRING TO COAT THEM. SALT LIGHTLY. COVER AND CONTINUE COOKING FOR 10-15 MINUTES, STIRRING OCCASIONALLY.
STRIP THE LEAVES OFF A FEW SPRIGS OF THE ROSEMARY, THYME AND SAGE. CHOP FINELY AND ADD TO THE LAMB.
WHEN THE ONIONS HAVE SOFTENED, RAISE THE HEAT AND COOK THEM TILL THEY'RE LIGHTLY CARAMELIZED. REMOVE WITH A SLOTTED SPOON.
RETURN LAMB TO THE POT. ADD 1/2 CUP OF WHITE WINE VINEGAR. COOK ON A LOW FLAME FOR ANOTHER 5 MINUTES, TILL MOST OF THE VINEGAR HAS EVAPORATED.
ADD 4 CUPS OF CHICKEN OR BEEF STOCK (OR A COMBINATION OF BOTH). BRING TO A BOIL, REDUCE TO A SIMMER. COVER, LEAVING THE LID SLIGHTLY AJAR. COOK FOR 45-60 MINUTES OR UNTIL THE LAMB IS TENDER, WHEN PIERCED WITH A FORK.
IF SERVING IMMEDIATELY, FOLD IN THE ONIONS., GARNISH WITH FRESH PARSLEY. OR CHILL OVERNIGHT TO ALLOW THE FLAVORS TO MELD.
SERVES 4