Lamb Stew with Mushrooms
What I suggest here—since most of us don’t have access to truly wild mushrooms—is a combination of dried porcini with fresh shiitakes and white (button) mushrooms. Serve this with buttered noodles, a risotto (even Bare-Bones Risotto, page 522, would be great), or crisp bread. Other cuts of meat you can use here: boneless pork shoulder, veal shoulder, or beef chuck or brisket (which will require somewhat longer cooking time).
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Soak the porcini in hot water to cover. Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over medium-high heat. Add the lamb chunks a few at a time, removing them as they brown and seasoning with salt and pepper as they cook. When they are all nicely browned—this will take 15 minutes or so—pour or spoon off the excess fat, then add the shiitakes, button mushrooms, drained porcini (reserve the soaking liquid), and thyme. Cook, stirring occasionally, until the mushrooms begin to brown, 5 to 10 minutes, then add the garlic.
Step 2
Two or three minutes later, add the wine, about 1/2 cup of the porcini liquid, and some salt and pepper. Bring to a boil, return the lamb to the pan, turn the heat to low, and cover. Cook at a steady simmer, checking and stirring occasionally, until the lamb is tender, about an hour (or 90 minutes at most). (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
Step 3
Remove the cover; if the mixture is soupy, raise the heat a bit and cook until the sauce thickens. Taste and adjust the seasoning, then garnish and serve.
Lamb Stew with Vinegar
Step 4
Use a whole head of garlic, separated into cloves, in place of the tablespoon of minced garlic. For the liquid, use 1/2 cup good red wine vinegar mixed with 1/2 cup stock. All else remains the same.
Lamb Stew with Mushrooms and Olives
Step 5
Steps 1 and 2 remain the same. As the lamb draws close to tenderness, add 1/2 pound good-quality black or green olives, or a mixture (pitted or not, your choice), and finish the cooking with them in the pot.
