2 lbs. Lamb, boneless leg or shoulder, cut into 1 1/2″ pieces
2 Tbsp. flour
2 oz. bacon, cut into 1/4″ pieces
2 cup sweet onions, small dice
1 lb. mushrooms, maitake, trumpet royal, or chanterelle, sliced thick
4 ea. garlic cloves, chopped
1 tsp. thyme, chopped
1 Tbsp. tomato paste
1 1/2 cup red wine
2 ea. bay leaves
4 cup beef stock or broth, low sodium
2 cup butternut squash, peeled, cut into 1″ pieces
1 cup celery root, peeled, cut into 1″ pieces
1 cup fennel, cut into 1″ pieces
2 Tbsp. Italian parsley, chopped
salt & pepper, to taste
4 ea. baguette, sliced 1/4″ thick on long bias, approx. 4″ length
1 Tbsp. extra virgin olive oil
Salt & pepper, to taste
- Season meat with salt and pepper. Let sit for 10 minutes. Sprinkle with flour.
- Heat bacon in a large dutch oven over medium heat until browned and fat has rendered. Remove bacon from pan and reserve.
- Add lamb and brown all over. Do not overcrowd the pan or it will boil. Once meat is well browned, remove from pan and reserve.
- Add onion to the pan and cook for 5 minutes or until carmelized. Add mushrooms and sauté for 3 minutes. Add garlic, thyme and cook until aromatic. Add tomato paste and cook 3 minutes.
- Add red wine and bay leaves and reduce until dry. Once dry, add lamb and bacon back to the pan. Add stock and bring to a slow simmer, cook for 45 minutes or until meat is almost tender. Skim off the fat as the stew cooks.
- Add in butternut squash, celery root, and fennel. Bring to a simmer and continue to cook until vegetables and meat are tender.
- Remove bay leaves and stir in the parsley. Adjust seasoning with salt and pepper.
Drizzle baguette with olive oil and season with salt and pepper. Toast until golden brown.
Place lamb stew in a bowl and serve with toast points.