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Oven Braised Lamb Stew and Winter Squash Cobbler

Food Network Canada
YIELDS
6 servings
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Ingredients

Oven Braised Lamb

6
sprig parsley
2
sprig thyme
2
sprig rosemary
2
bay leaves
3
lb(s) lamb shoulder, trimmed of excess fat, cut into 1 ½ inch cubes
3
Tbsp olive oil
1 ½
cup white wine
2 ½
cup beef stock
4
clove garlic, chopped
½
cup leeks, medium diced
½
cup onion, medium diced
1
cup button mushrooms, quartered
1
cup carrots, coined
2
cup winter squash, peeled, cut into 1 inch cubes
2
Tbsp unsaltedbutter
3
Tbsp all purpose flour

Pumpkin Bisquits

2 ¼
cup all purpose flour
tsp baking powder
1
tsp ground cinnamon
¾
tsp salt
¾
tsp pepper
½
cup butter, chilled and diced
½
cup pumpkin puree
¼
cup heavy cream
cup brown sugar
4
Tbsp honey
4
Tbsp chives, diced
1
egg beaten
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Directions

Step 1

Season the lamb with salt and pepper and with flour. Heat 3 tablespoons of oil in a large heavy bottom pot over medium high heat. Brown the lamb in 3 batches. Sear on all sides until golden brown.

Step 2

Transfer the lamb with a slotted spoon to a bowl. Add the butter to the pot and saute the garlic, onions, leeks and mushrooms. Cook until the onions are caramelized then add the carrots and squash.

Step 3

Add the white wine and stock to deglaze, making sure to scrape up all the brown bits. Add the lamb and herbs to the pot and bring to a boil. Cover the lamb and braise in the oven for about 1 ½ hours until tender.

Step 4

While lamb is braising prepare cobbler topping. See recipe.

Step 5

Ladle the lamb and squash stew into a large casserole dish. Place the pumpkin bisquits on top of the stew and brush with egg wash.

Step 6

Place the cobbler back into the oven and bake until the bisquits are light golden brown about 25 minutes.

Step 7

In a mixing bowl combine the flour, baking powder, cinnamon, salt and black pepper. Add the butter and rub in with fingertips until the mixture resembles a coarse meal.

Step 8

In another bowl whisk together the pumpkin puree, heavy cream, brown sugar, honey and chives.

Step 9

Add the pumpkin mixture to the dry ingredients and stir until incorporated. Turn the dough onto a floured surface and knead gently unitl smooth.

Step 10

Roll out the dough into ¾ inch thickness. Using a floured 2 inch round cookie cutter cut out into rounds. Refrigerate the bisquits until stew is ready.

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