Equipment
Ingredients
Lamb and Sear
- 800 g lamb shoulder, diced into 4cm cubes
- 30 ml olive oil
- 10 g kosher salt
- 3 g black pepper, freshly ground
Aromatics and Vegetables
- 300 g leeks, white and light green parts only, washed thoroughly and sliced
- 400 g red bell peppers, stemmed, seeded, and roughly chopped
- 4 garlic, minced
- 2 g fresh rosemary, leaves only, finely chopped
Braising Liquid
- 250 ml lamb stock
- 400 ml tomato passata
Finish
- 150 g baby spinach, washed and dried
- 20 ml balsamic glaze
Nutrition (per serving)
Method
Pat the diced lamb shoulder completely dry with paper towels to ensure proper browning. Place in a mixing bowl and toss thoroughly with the kosher salt and black pepper.
Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the seasoned lamb in batches to avoid overcrowding the pan. Sear until deeply browned on all sides. Use tongs to transfer the browned lamb to a plate, leaving the rendered fat in the pot.
Reduce the heat to medium. Add the sliced leeks and chopped red bell peppers to the Dutch oven. Stir frequently with a wooden spoon, scraping up any loose browned bits, until the vegetables soften and the leeks become translucent.
Add the minced garlic and finely chopped rosemary to the vegetables. Cook, stirring constantly, until highly aromatic.
Pour the lamb stock into the pot. Use the wooden spoon to aggressively scrape the bottom, releasing all the browned fond into the liquid. Bring the liquid to a rapid simmer.
Return the browned lamb and any resting juices to the pot. Stir in the tomato passata. Bring to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer gently until the lamb is fork-tender and reaches an internal temperature well above 74°C/165°F.
Remove the pot from the heat. Add the fresh baby spinach in handfuls, gently folding it into the hot stew until completely wilted into the sauce.
Ladle the stew into warm, shallow bowls. Finish each serving with a controlled drizzle of balsamic glaze directly over the meat and vegetables before serving.
Chef's Notes
- Lamb shoulder is highly preferred over leg for slow cooking. Its higher fat and collagen content yields a meltingly tender texture and provides superior body to the final sauce.
- Thoroughly washing leeks is critical, as sandy grit often hides between the inner layers. Slice them first, then agitate the slices in a large bowl of cold water, lifting the clean leeks out so the dirt remains at the bottom.
- The balsamic glaze provides a necessary sweet-tart contrast. This acidic punch cuts right through the rich, heavy fat of the lamb, perfectly balancing the entire palate of the dish.
- Like most braises, allowing this stew to cool and rest in the refrigerator overnight before reheating will dramatically deepen its flavor profile. If doing this, wait to add the spinach until you reheat it for serving.
Storage
Refrigerator: 4 days — Flavors deepen significantly when stored overnight before serving.
Freezer: 3 months — Freeze without the spinach. Fold in fresh spinach upon reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until bubbling and the lamb is heated through to at least 74 degrees Celsius.
