Lamb and asparagus stew
Kochzeit 60 Min.
Portionen 3-4
Zutaten
butter 40g
lamb leg or fillet, cubed 450g
shallots 250g
plain flour 2 tbsp
white wine 150ml
stock 800ml
asparagus 300g
crème fraîche 200ml
chervil leaves a handful
Anweisungen
Melt the butter in a deep casserole, add the lamb and leave it to colour lightly for a few minutes over a moderately high heat. Tossing it from time to time will help it colour evenly on all sides. Remove the browned meat to a plate.
Peel the shallots whole, halving any that are bigger than a walnut in its shell. Add them to the casserole and let them brown lightly, tossing them occasionally so that they colour evenly.
Return the lamb in its juices to the pan. Dust the flour over the meat and onions and cook for a minute or two, stirring from time to time. Turn up the heat and pour in the white wine. Leave to bubble away until the wine is reduced by half, scraping at the crusty bits on the base of the pan with a wooden spatula as you go.
Pour in the stock (it can be vegetable, lamb or even chicken) and bring to the boil, then lower the heat and leave to simmer, partly covered, for about 30 minutes, until the meat is tender but still has plenty of bite.
Slice the asparagus spears into 2 or 3 short lengths and add to the pan with salt and pepper. Continue cooking for about 5 minutes, until the asparagus is tender. Stir in the crème fraîche and chervil leaves. Check the seasoning and serve.