This succulent lamb stew is even better the next day, so don’t worry about any leftovers going to waste. Yuhn recommends using a sangiovese or tempranillo in the stew and to pair with the final dish.
4 ounces bacon, chopped into 1/4-inch strips
2 pounds boneless leg of lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2-inch pieces
2 1/2 teaspoons sea salt, divided use
1 1/2 teaspoons ground black pepper, divided use
1/4 cup flour
1 large yellow onion, diced
4 cloves garlic, minced
1 1/2 cups Texas red wine
1 pound button mushrooms, thickly sliced
4 cups beef broth or stock
1 tablespoon tomato paste
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 pounds small yellow potatoes, halved or quartered into 1-inch pieces
4 medium carrots, peeled and cut into 1/2-inch pieces
1/4 cup finely chopped parsley, for garnish
1. Preheat oven to 325 degrees. In a 5-quart Dutch oven over medium heat, sauté bacon until browned and fat is released. Using a slotted spoon, transfer bacon to a large plate. Do not wipe out pot.
2. While bacon cooks, season lamb pieces with 1 1/2 teaspoons salt and 1 teaspoon pepper. Sprinkle with flour and toss to coat.
3. Cook lamb in two batches in hot bacon grease over medium heat until browned (3–4 minutes per side) then transfer to the plate with bacon. Add diced onion to the pot and sauté 2 minutes. Add garlic and cook another minute, stirring constantly. Add wine, scraping the bottom of the pan to deglaze. Add sliced mushrooms, bring to simmer, then cook uncovered 10 minutes.
4. Return bacon and lamb to pot and add broth, tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, dried thyme and bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid, and bring to a boil.
5. Cover, carefully transfer to oven and cook 1 hour 45 minutes. Garnish with parsley when serving.
Prepare this recipe in a pressure cooker to save time. Use the sauté setting for the first few steps and set for 40 minutes at high pressure with a natural pressure release.