- 3 lb Boneless lamb shoulder, trimmed of excess fat
- 1 cup Flour
- 1 oz Olive oil
- 2 cups Onion, finely chopped
- 1 cup Carrots, finely chopped
- 1 cup Celery, finely chopped
- 4 ea Garlic cloves, finely chopped
- 2 cups Red wine – is possible use Hess Small Block Syrah
- 3 cups Veal Stock
- 2 cups Water
- 6 ea Parsley sprigs
- 2 ea Thyme sprigs
- 2 ea Rosemary sprigs
- 2 ea Turkish bay leaves or 1 California bay leaf
- To taste Salt and Pepper, Lemon juice
- ½ lb Parsnips, peeled, cut into 1” pieces
- ½ lb Baby fennel, trimmed, cut in ½ lengthwise
- 1 oz. Olive oil
- 2 cup Flageolet beans, cooked until almost tender, drained
- 1 cup Candied shallots
- ½ oz Olive oil
- 2 lb Bloomsdale spinach
- 1 oz Parsley, chopped
- 1 ea Lemon zested
Season the lamb with salt and pepper. Toss with flour to coat. Heat a large sauce pot, once hot, add the oil and then 1/3 of the lamb. Brown the lamb all over medium high heat. Remove from the pan, deglaze the pan with water and reserve. Wipe clean and repeat with the remaining lamb. Once all the lamb is browned, add the onions and cook until lightly caramelized. Add the carrots and celery, cooked until slightly colored. Add the garlic and cook until aromatic.
Deglaze the pan with the red wine and reduce it until almost dry. Add the veal stock and water. Bring to a simmer. Wrap the parsley, thyme, rosemary and bay leaves in a small pieces of cheesecloth, tie with twine and drop into the stew. Bring to a simmer and gently cook slightly covered until tender. Adjust seasoning with salt, pepper and a little lemon juice.
Season the vegetables with salt and pepper. Toss with olive oil. Place in a single layer on a sheet pan. Place in a 425 °F oven until golden brown and cooked thorough. Set aside.
Once the lamb is tender, sauté the spinach in olive oil. Season with salt and pepper.
Place the spinach in the bottom of a soup plate. Top with some of the stew, arrange the fennel, parsnips and shallots around the plate.
Garnish with chopped parsley and lemon zest.