Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Here we use a tremendous cut of meat, namely lamb shoulder and cook it with wine vinegar to tenderise and flavour the meat. This sounds like an odd combination, but give it a try sometime, you will not be disappointed!
This recipe will serve 4-6
1 large white onion, chopped
6 tablespoons of goo olive oil
1.2kg (approximately) of boned shoulder of lamb cut into ½ inch cubes
Freshly ground black pepper
8 tablespoons of good wine vinegar
450g fresh green beans, ends snapped and rinsed in cold water
1 tablespoon or Worcestershire sauce
1 tablespoon of dried mixed herbs
Sauté the chopped onions in the olive oil in a casserole large enough to hold all the meat and beans over medium-high heat.
Once the onions are pale gold, put in as many pieces of the lamb as will fit comfortably without overcrowding. Turn up the heat and brown the meat on all sides.
Once nicely browned, remove and repeat until all meat has been browned. Put all the meat back in the casserole and add salt, pepper, Worcestershire sauce, mixed herbs, Bayleaf and the vinegar.
Raise the heat to maximum, stirring for a minute and then turning heat down to very low. Add the beans and add a little more salt and pepper and cover.
Cook at a very gentle simmer for about 2 ½ hours or until the meat is very tender when pricked with a fork.
Serve with my perfect goose fat roasted potatoes (recipe below).
Possibly the Best Roast Potatoes in the World!
1kg of Desiree potatoes, peeled
75g (about 5 tablespoons) of the best Goose Fat you can afford
2 tablespoons of fresh Rosemary, roughly chopped
6 Garlic cloves (leave the skins on, but crush them once with the palm of your hand)
1 pinch of smoked paprika
1 pinch of cayenne pepper
2 teaspoons of freshly squeezed lemon juice
Lots of Sea salt
Freshly ground black pepper
Put the goose fat into a roasting tray and heat in the oven to 220ºC (200C for fan).
Cut the potatoes into quarters and simmer in a saucepan of boiling water with 2 teaspoons of lemon juice added for exactly 12 minutes (they are ready when the outside of the potato goes fluffy when you scratch it with a fork).
Drain the hot water and with the lid firmly on the saucepan, shake the potatoes around to rough up the edges.
Remove the sizzling hot ovenproof tray from the oven and heat on the hob to maintain the heat of the goose fat (this is an important stage of the whole process!).
Transfer the potatoes into the roasting tray; be very careful as they may spit. Coat the potatoes in the hot dripping, add in the rosemary and garlic, sprinkle over the cayenne and paprika and give the tin a little shake (be very careful not to burn yourself!), and return the tray into the oven.
Cook them for about 40 minutes to one hour until golden, taking the tray out of the oven after 30 minutes to turn the potatoes over.
Serve with a generous sprinkle of sea salt and a few grinds of black pepper.