THIS RICH LAMB STEW is perfect for cold winter nights. It leaves out the traditional potato in favor of mushrooms and oregano, which provide a wonderful earthy flavor. A final twist comes in the addition of soy sauce, which intensifies the taste of this satisfying dish.

　　

Ingredients

serves 4 to 6

　　2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces

　　1 tablespoon plus 1 teaspoon dried oregano

　　3/4 teaspoon garlic powder

　　1 1/2 teaspoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　4 tablespoons extra-virgin olive oil

　　1 pound crimini mushrooms, stems removed

　　8 ounces whole cipolline or pearl onions, peeled

　　3 garlic cloves, minced

　　1 tablespoon minced fresh rosemary plus 1 teaspoon (optional)

　　1/4 cup soy sauce

　　3/4 cup red wine, such as Merlot

　　1 1/2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　

Step 1

Preheat the oven to 350˚F.

　　

Step 2

Season the lamb with 1 teaspoon of the oregano and the garlic powder, salt, and pepper.

　　

Step 3

Heat 2 tablespoons of the olive oil in a large Dutch oven or a heavy pot with a tight-fitting lid over medium-high heat. Brown the lamb in two batches until deeply browned on two sides (about 4 minutes per side). Remove the browned lamb to a large bowl.

　　

Step 4

Reduce the heat to medium heat. Add the remaining 2 tablespoons olive oil to the pot, along with the mushrooms and onions. Cover and cook for 3 minutes, stirring occasionally. Remove the onions from the pot and set aside. Add the remaining 1 tablespoon oregano, the garlic, and 1 tablespoon of the rosemary. Cook and stir for about 1 minute, being careful not to brown the garlic. Add the soy sauce, wine, and chicken stock. Stir to deglaze the bottom of the pot. Increase the heat to high, bring to a boil, and return the lamb and any accumulated juices to the pot. Remove the pot from the heat, cover with a tight-fitting lid, and place in the oven.

　　

Step 5

Bake for 1 hour, and then stir. Bake for an additional 45 minutes, remove from the oven, and test the lamb for tenderness by prodding it with a fork. If it is not tender, return it to the oven for 15 to 30 minutes. When the lamb is tender, add the reserved onions. Cover and return the pot to the oven and bake for 15 minutes.

　　

Step 6

Before serving, stir in the remaining 1 teaspoon rosemary. Serve hot.

　　

Make Ahead

Step 7

The stew can be refrigerated for 5 days or frozen for up to 3 months. Reheat in a covered saucepan over medium heat.

　　Pure Flavor