Unleash the flavors of succulent lamb, earthy swiss chard, and aromatic garlic-parsley toasts in this delectable stew recipe. Perfect for cold days or when you simply want to serve something special, this lamb stew offers a captivating combination of textures and tastes that will surely leave your senses satisfied.
While most of the ingredients are commonly found in your pantry, you might need to look for porcini mushrooms and ancho chile in the supermarket. Porcini mushrooms add a depth of earthy flavor that greatly enhances the richness of the stew, while ancho chile provides a hint of smoky heat. Don't forget the swiss chard, a leafy green that gives a welcome contrast to the heartiness of the lamb.
Ingredients for Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Dried porcini mushrooms: These mushrooms are known for their strong nutty flavor. When rehydrated, they regain their meaty texture, making them a great addition to stews.
Thyme sprigs: This herb brings a subtle, dry aroma and slightly minty flavor, complementing the lamb perfectly.
Orange zest: It provides a citrusy aroma and flavor that brightens the stew.
Ancho chile: It gives a mild, sweet heat to the stew.
Bay leaf: This herb adds a layer of complexity with its mild herbal and slightly floral flavor.
Celery rib: It brings a slight crunch and a refreshing, mild taste.
Extra virgin olive oil: This oil is the foundation of the stew, used for browning the lamb and sautéing vegetables.
Lamb shanks: The star ingredient, lamb shanks become incredibly tender and flavorful after slow-cooking.
Red onion: It adds a sweet and tangy flavor that balances the richness of the lamb.
Garlic: A key flavor enhancer, garlic imparts a strong, pungent taste.
Large tomato: It adds a fruity, slightly tangy flavor that complements the robustness of the lamb.
Dry red wine: It helps to tenderize the meat and adds a depth of flavor to the stew.
Carrots: They bring a touch of sweetness and color to the stew.
Small turnips: These root vegetables add a mild, slightly bitter flavor and an interesting texture.
Swiss chard: This leafy green adds a slightly bitter taste and a contrasting texture.
Baguette: Used for making toasts to serve alongside the stew, it provides a delightful crunch.
Flat leaf parsley: It adds a fresh, slightly peppery flavor that pairs well with the garlic toasts.
One reader, Julee Stoddard says:
The lamb stew with swiss chard and garlic-parsley toasts recipe is a culinary delight! The tender lamb, flavorful broth, and vibrant vegetables create a harmonious blend of flavors. The garlic-parsley toasts add a delightful crunch and aromatic touch. It's a comforting and satisfying dish that's perfect for any occasion. Highly recommended!
Key Techniques for Making Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Preheat the oven to 275°f: This step is essential to ensure the oven is at the correct temperature for the initial cooking process.
Tie the bouquet garni: This involves combining the porcini, thyme, orange zest, ancho chile, bay leaf, and celery in a piece of dampened cheesecloth and tying it into a neat package with kitchen string. This helps infuse the flavors into the stew while allowing for easy removal at the end of cooking.
Brown the lamb shanks: This step involves cooking the lamb shanks over moderate heat until they are browned on all sides, which adds flavor to the stew.
Blanch the swiss chard: This involves briefly cooking the swiss chard in boiling water, then draining and chopping it coarsely before adding it to the stew.
Prepare the garlic-parsley toasts: This step involves brushing baguette slices with olive oil, spreading a garlic-parsley mixture on them, and toasting them in the oven until crisp.
How To Make Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Indulge yourself with a special dinner meal by whipping up this heart lamb stew! Enjoy bites of tender lamb and veggies, and crisp toasts, all in one plate.
Serves:
Ingredients
- ¼cupdried porcini mushrooms
- 4thyme sprigs
- 1orange zest strip,(3 inch)
- 1ancho chile,(3 inch)
- 1bay leaf
- 1celery rib
- ¼cupextra virgin olive oil
- 4lamb shanks,(1 lb)
- salt and freshly ground pepper
- 1medium red onion
- 8garlic cloves
- 1large tomato
- ½cupdry red wine
- 4cupswater,(1 quart)
- 2medium carrots
- ½lbsmall turnips
- ½lbswiss chard
- 8whole wheat baguette,½ inch slices, crusty
- ¼cupflat leaf parsley,chopped
Instructions
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Preheat the oven to 275 degrees F.
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In the center of a double-ply 5-inch piece of dampened cheesecloth, combine the porcini, thyme, orange zest, ancho chile, bay leaf and celery. Tie into a neat package with kitchen string. Trim any excess cheesecloth and string from the bouquet garni.
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In a 12-inch, enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and cook 2 shanks over moderate heat for 7 minutes per side, until browned.
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Transfer the lamb to a bowl and repeat with the remaining lamb shanks.
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Add 2 teaspoons of the remaining olive oil, the onion and three-quarters of the minced garlic to the casserole. Cook over moderately low heat, stirring occasionally, for 7 minutes, until softened.
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Add the tomato and cook over moderately high heat for 3 minutes. Stir in the wine and simmer until reduced by half.
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Return the lamb shanks to the casserole, nestling them in an even layer. Add the water and bouquet garni and bring to a gentle simmer.
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Cover the shanks with a sheet of parchment paper and the lid.
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Bake for 1 hour. Turn the shanks, cover again with the parchment and the lid and bake for 1 hour longer, or until the meat is very tender
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In a medium saucepan of salted boiling water, cook the carrots for about 5 minutes, until tender. Using a slotted spoon, transfer the carrots to a bowl.
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Add the turnips to the saucepan and boil for about 4 minutes until tender. Transfer to the bowl.
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Add the Swiss chard to the saucepan and blanch for 1 minute. Drain, chop coarsely and transfer to the bowl.
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Transfer the shanks to a bowl and let cool slightly.
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Increase the oven temperature to 400 degrees F.
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Simmer the braising liquid over moderate heat, skimming the surface occasionally, for about 5 minutes, until slightly reduced. Squeeze the bouquet garni into the liquid, then discard it.
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Remove the meat from the shanks. Cut or tear it into bite-size pieces and return it to the casserole.
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Add the carrots, turnips and Swiss chard, and season the stew with salt and pepper; keep warm.
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Arrange the baguette slices on a baking sheet and brush with 1 tablespoon of the remaining olive oil.
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In a bowl, combine the remaining olive oil and garlic with the parsley. Spread the garlic-parsley mixture on the slices.
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Bake for 7 minutes, or until toasted.
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Halve the toasts crosswise and serve with the stew. Enjoy!
Nutrition
- Calories: 2811.39kcal
- Fat: 90.17g
- Saturated Fat: 34.19g
- Trans Fat: 0.03g
- Monounsaturated Fat: 37.31g
- Polyunsaturated Fat: 9.57g
- Carbohydrates: 340.57g
- Fiber: 21.03g
- Sugar: 34.77g
- Protein: 153.83g
- Cholesterol: 298.98mg
- Sodium: 4160.93mg
- Calcium: 487.39mg
- Potassium: 3055.26mg
- Iron: 33.85mg
- Vitamin A: 514.73µg
- Vitamin C: 51.15mg
Mastering the Art of Lamb Stew: A Technique Tip
When preparing the lamb shanks, it's important to brown them properly. This process, known as the Maillard reaction, is what gives the meat its rich, savory flavor. Don't rush this step - allow each side of the shank to brown for the full 7 minutes before turning. This will ensure a deep, complex flavor in your stew. Additionally, when adding the vegetables to the stew, add them in the order of their cooking times. This will ensure that all the vegetables are perfectly cooked and not overdone.
Time-Saving Tips for Preparing This Lamb Stew Recipe
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Multi-task: While the stew is simmering, prepare the garlic-parsley toasts to save time.
Use a pressure cooker: Consider using a pressure cooker to significantly reduce the cooking time for the lamb shanks.
Buy pre-chopped vegetables: Opt for pre-chopped vegetables to cut down on prep time.
Organize your workspace: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.
Invest in quality tools: Quality knives and kitchen tools can make prep work more efficient and save time in the long run.
Follow the recipe: Stick to the recipe to avoid mistakes that could lead to time-consuming adjustments.
Substitute Ingredients For Lamb Stew with Swiss Chard and Garlic-Parsley Toasts Recipe
dried porcini mushrooms - Substitute with dried shiitake mushrooms: Dried shiitake mushrooms have a similar umami-rich flavor and can provide a similar depth to the stew.
lamb shanks - Substitute with beef shanks: Beef shanks can be used as a substitute for lamb shanks, providing a rich and hearty flavor to the stew.
dry red wine - Substitute with beef or vegetable broth: Beef or vegetable broth can be used as a non-alcoholic substitute for red wine, adding depth and flavor to the stew.
crusty whole wheat baguette - Substitute with sourdough bread: Sourdough bread can be used as a substitute for whole wheat baguette, providing a tangy flavor and hearty texture for the garlic-parsley toasts.
swiss chard - Substitute with kale: Kale can be used as a substitute for Swiss chard, offering a similar earthy flavor and hearty texture to the stew.
Presentation Tips for Lamb Stew with Swiss Chard
Elevate the plating: When presenting the lamb stew, focus on creating a visually appealing plate. Use a large, shallow bowl to showcase the stew and its vibrant colors. Arrange the meat and vegetables thoughtfully, ensuring they are evenly distributed and visually appealing.
Garnish with fresh herbs: Add a pop of color and freshness to the dish by garnishing with freshly chopped flat leaf parsley. Sprinkle it over the stew just before serving to add a touch of brightness and contrast.
Create a garlic-parsley toast tower: Instead of serving the garlic-parsley toasts on a separate plate, stack them vertically on the side of the stew. This adds height and visual interest to the presentation, making it stand out on the plate.
Incorporate microgreens: Introduce delicate microgreens as a final garnish to add a touch of elegance. Their vibrant colors and delicate nature will enhance the overall presentation and impress the judges.
Use high-quality serving ware: Opt for elegant, rustic-chic serving ware to complement the hearty nature of the lamb stew. Choose earthy tones and textures to create a warm and inviting presentation.
Balance the colors: Pay attention to the color composition on the plate. Aim for a balanced mix of rich, deep hues from the stew, vibrant greens from the garnishes, and golden tones from the garlic-parsley toasts to create a visually stunning presentation.
Incorporate negative space: Embrace the concept of negative space on the plate to allow the stew and its components to shine. Avoid overcrowding the plate and let the elements breathe for a sophisticated presentation.
Highlight the lamb shanks: Position the lamb shanks as the focal point of the dish. Arrange them strategically to draw attention and showcase the star ingredient of the stew.
Essential Kitchen Tools for Making This Lamb Stew
- Enameled cast-iron casserole: A heavy-duty pot with excellent heat retention and distribution, perfect for braising and slow cooking.
- Kitchen string: Used for tying the bouquet garni and securing ingredients during cooking.
- Slotted spoon: Essential for lifting and draining cooked vegetables from boiling water or liquid.
- Baking sheet: A flat, metal pan used for baking and roasting foods in the oven.
- Saucepan: A deep cooking pan with a handle and straight sides, ideal for boiling, simmering, and making sauces.
- Cheesecloth: A lightweight, gauzy fabric used for straining liquids, bundling herbs, and creating sachets of spices.
- Food processor: A versatile kitchen appliance used for chopping, pureeing, and blending ingredients.
Storing and Freezing Tips for Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
- To store leftover lamb stew, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When storing the stew, you can separate the garlic-parsley toasts and store them in a separate airtight container at room temperature for up to 2 days. This will help maintain their texture and prevent them from becoming soggy.
- To freeze the lamb stew, transfer the cooled stew to a freezer-safe container or resealable freezer bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and contents.
- Freeze the stew for up to 3 months for optimal flavor and texture. Avoid freezing the garlic-parsley toasts, as they may lose their texture and become soggy upon thawing.
- To reheat the frozen stew, transfer it to the refrigerator to thaw overnight. Once thawed, reheat the stew in a pot on the stovetop over medium heat, stirring occasionally, until it is heated through. Alternatively, you can reheat the stew in the microwave, stirring every 30 seconds to ensure even heating.
- If the reheated stew appears too thick, you can add a small amount of water or broth to achieve the desired consistency. Adjust the seasoning with salt and pepper if needed.
- Prepare fresh garlic-parsley toasts to serve with the reheated stew for the best texture and flavor.
How To Reheat Leftover Lamb Stew
Reheat the lamb stew in a large pot or Dutch oven over medium-low heat, stirring occasionally, until it reaches a simmer and is heated through. This gentle reheating method will help preserve the texture of the tender lamb and vegetables.
If the stew seems too thick, add a splash of water or broth to thin it out slightly. Taste and adjust the seasoning with salt and pepper if needed.
For the garlic-parsley toasts, preheat your oven to 350°F (175°C). Place the toasts on a baking sheet and heat them in the oven for 5-7 minutes, or until they are crispy and warmed through.
Alternatively, you can reheat the toasts in a toaster oven or under the broiler for a couple of minutes, keeping a close eye on them to prevent burning.
If you have stored the lamb stew and garlic-parsley toasts separately in the refrigerator, remove them from the fridge about 30 minutes before reheating to allow them to come to room temperature. This will help ensure even reheating and prevent the stew from cooling down the toasts.
For a quick and easy reheating option, you can also reheat individual portions of the stew in the microwave. Place the desired amount of stew in a microwave-safe bowl, cover it with a damp paper towel, and heat it on high power in 30-second intervals, stirring between each interval, until heated through.
If you want to add a fresh touch to the reheated stew, consider garnishing it with some freshly chopped parsley or a sprinkle of grated Parmesan cheese just before serving.
Interesting Trivia About Lamb Stew with Swiss Chard
The lamb stew with Swiss chard and garlic-parsley toasts recipe is a hearty and nutritious dish that is perfect for a comforting meal. It combines the rich flavors of lamb shanks with the earthy taste of porcini mushrooms and the vibrant green of Swiss chard. The slow cooking process allows the flavors to meld together, creating a delicious and tender stew. The garlic-parsley toasts add a crunchy texture and a burst of herbaceous flavor to complement the stew. This recipe is a great way to enjoy a comforting and satisfying meal with a touch of elegance.
Is Making Lamb Stew at Home Cost-Effective?
The lamb stew with swiss chard and garlic-parsley toasts recipe is moderately cost-effective for a household. The use of lamb shanks and porcini mushrooms may increase the cost, but the dish's hearty nature makes it suitable for a family meal. The approximate cost for a household of 4 people is around $40-$50. The rich flavors and wholesome ingredients make it a satisfying meal, earning a solid 8 out of 10.
Is This Lamb Stew Recipe Healthy?
The lamb stew with Swiss chard and garlic-parsley toasts recipe is a hearty and flavorful dish, but it may not be the healthiest option due to a few factors:
- The recipe uses lamb shanks, which are a fatty cut of meat. While some fat is essential for flavor and nutrition, excessive consumption of saturated fat can contribute to heart disease and other health issues.
- The recipe calls for a significant amount of olive oil, which is a healthy fat but still high in calories. Using too much oil can increase the overall calorie count of the dish.
- The garlic-parsley toasts are made with crusty whole wheat baguette, which may be high in refined carbohydrates and low in fiber, depending on the specific bread used.
To make this recipe healthier, consider the following suggestions:
- Opt for a leaner cut of lamb, such as leg or loin, to reduce the overall fat content of the dish. Trimming any visible fat from the meat can also help.
- Reduce the amount of olive oil used in the recipe, especially when browning the lamb and sautéing the vegetables. You can also use a non-stick pan to minimize the need for added oil.
- Increase the variety and quantity of vegetables in the stew. Adding more carrots, turnips, and Swiss chard, as well as other nutrient-dense vegetables like parsnips or kale, can boost the fiber and vitamin content of the dish.
- Choose a whole grain baguette with a higher fiber content for the garlic-parsley toasts. Alternatively, serve the stew with a side of quinoa, brown rice, or whole wheat couscous for a more nutritious carbohydrate option.
- Use low-sodium vegetable or chicken broth instead of water to add more flavor without relying on excessive salt.
By making these adjustments, you can create a more balanced and nutritious version of this comforting lamb stew while still enjoying its rich flavors and textures.
Editor's Take on This Delightful Lamb Stew
The lamb stew with Swiss chard and garlic-parsley toasts recipe is a delightful combination of flavors and textures. The slow braising of the lamb shanks creates tender, succulent meat, while the addition of ancho chile and orange zest adds depth to the dish. The use of Swiss chard and root vegetables brings a wonderful earthy sweetness, complementing the richness of the lamb. The garlic-parsley toasts provide a crispy contrast, perfect for soaking up the flavorful broth. This recipe is a comforting and satisfying dish that showcases the beauty of slow-cooked, hearty stews.
Why trust this Lamb Stew with Swiss Chard and Garlic-Parsley Toasts Recipe:
This lamb stew recipe is a testament to the art of slow cooking, ensuring tender, succulent lamb shanks infused with rich flavors. The addition of porcini mushrooms and ancho chile creates a depth of umami, while the use of orange zest and thyme adds a refreshing and aromatic touch. The inclusion of swiss chard and garlic-parsley toasts offers a delightful contrast in textures and flavors. With carefully curated ingredients and precise cooking techniques, this recipe promises a truly memorable dining experience.
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