Lamb & Root Vegetable Stew with Gremolata

Lamb & Root Vegetable Stew with Gremolata

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From: EatingWell Magazine, Soup Cookbook

Gremolata—an herb garnish traditionally made with lemon, parsley and garlic—is the classic finish for osso buco (braised veal shanks) and adds bright flavor to the luxuriously rich dish. This version—made with orange instead of lemon—does the same thing for this hearty lamb stew.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Stew
  • 3 pounds lamb stew meat, trimmed and cut into bite-size pieces (see Tip)
  • 6 cups chopped root vegetables (1-inch pieces), such as carrot, parsnip, turnip, rutabaga, Yukon Gold potato and/or sweet potato
  • 4 cloves garlic, minced
  • 4 cups reduced-sodium beef broth
  • 1 cup dry red wine
  • 6 tablespoons tomato paste
  • 4 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 tablespoons cold water
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 4 cups frozen pearl onions
  • Orange Gremolata
  • 1 orange, zested
  • ⅓ cup chopped fresh parsley
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Prepare stew: Place lamb in a 5- to 6-quart slow cooker. Top with root vegetables and garlic cloves. Combine broth, wine, tomato paste, mustard, rosemary, thyme and ½ teaspoon each salt and pepper in a large bowl. Pour into the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.
  2. If using the Low setting, turn to High. Combine water and cornstarch and stir into the stew. Add pearl onions. Cover and cook until thickened and the onions are tender, about 20 minutes.
  3. Meanwhile, prepare gremolata: Combine orange zest, parsley, garlic, salt and pepper. Serve the stew topped with the gremolata.
  • Tip: If you'd like, brown the meat in 1 tablespoon olive oil in two batches in a large skillet before adding to the slow cooker. This intensifies the meat flavor.
  • To make ahead: Prep lamb. Mince garlic and combine with broth, wine, tomato paste, mustard, herbs, salt and pepper. Refrigerate separately for up to 1 day.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 1¼ cups stew & 1½ tsp. gremolata
  • Per serving: 249 calories; 6 g fat(2 g sat); 3 g fiber; 18 g carbohydrates; 25 g protein; 59 mcg folate; 74 mg cholesterol; 6 g sugars; 0 g added sugars; 3,637 IU vitamin A; 17 mg vitamin C; 51 mg calcium; 3 mg iron; 489 mg sodium; 754 mg potassium
  • Nutrition Bonus: Vitamin A (73% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2 vegetable, ½ starch

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