Lamb stew with olives and artichokes, parslied new potatoes

The availability of new potatoes in our shops seems to overlap with the stew time of year, and they make a nice alternative to mash.  So here is a tasty stew recipe to serve with parslied potatoes.  Many supermarkets are now selling boneless lamb shoulder, which is obliging.  Once boned and cubed it becomes easier to trim the shoulder of excess fat, which can sometimes create an off note in a braise.  If you can make the stew ahead of time so much the better, as like all cooked tomato dishes it will mature if left in the fridge for a few days.  I think new potatoes are best steamed.

Parslied potatoes

New potatoes, butter, parsley, salt, pepper

Steam the potatoes for 40 mins (depending on size) then toss in butter, salt, pepper and copious amounts of finely chopped parsley, in the hot saucepan.  Flat leaf parsley leaves can be plucked easily from stems held together in a bunch.  Curly is fine to use also, and use the stalks in a bouquet garni.

Lamb stew with olives and artichokes

This is a typical stew so do improvise around the theme!

 

Cubed boneless lamb shoulder, pancetta, 1 glass dry white wine, 1 can italian tomatoes, 2 onions, coarsely chopped, 3 cloves garlic, 1tbsp flour, 2 carrots, a halved celery stick, leek and the parsley stalks tied in a bundle (a bouquet garni), handful green and black olives, a tin or jar of prepared artichokes, lemon juice

In a casserole dish, brown then remove the pancetta.  In the fat, brown the lamb meat then remove also.  Pour off excess fat into a bowl, then sweat the onions in some olive oil, scraping up the residues with a wooden spoon until light brown.  Add the garlic and sweat briefly.  Return meat to the pan with the juices they will have leaked, add the flour and stir for 1min to cook the flour.  Add the wine and bring to a simmer, add the tomatoes, bouquet garni, thickly sliced carrots, olives and artichokes.  Don’t season with salt as there may be plenty in the artichokes and olives.  Simmer very gently, covered, for around three hours, in the oven or on the hob.  Remove the bouquet garni, simmer uncovered if it needs to reduce, and add lemon juice to taste.  Lemon juice counteracts and balances saltiness.  Add ground black pepper at this stage also, as it turns bitter if cooked for long.  Serve with the potatoes and greens.