Dordogne Lamb Stew

When I spent some time working in France, the place where I worked would cook this stew, they didn’t really have any name for it so I called it Dordogne lamb stew as this was the region I was staying in, seemed only fair right?

Dordogne Lamb Stew
Serves 4
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Prep Time
15 min
Cook Time
3 hr 45 min
Prep Time
15 min
Cook Time
3 hr 45 min
  1. 3 pounds lamb shoulder
  2. 8 cloves garlic, minced
  3. 1 sprig fresh rosemary
  4. 300ml white wine
  5. 3 tablespoons canola oil
  6. 1 onion, diced
  7. Salt
  8. 1-teaspoon chili flakes
  9. 1 can roasted red peppers, cut into strips
  10. 2 tomatoes, diced
  11. 1 bay leaf
  12. 300ml red wine
  13. 500ml chicken stock
  14. fresh cracked pepper
  1. Marinade the meat with half the garlic cloves, rosemary and white wine. Let stand for 1 hour. Drain meat and discard the wine mix.
  2. Heat oil in a large heavy bottomed pan, brown meat on all sides.
  3. Remove meat from pan and add onions and cook until browned.
  4. Add garlic and cook for another minute.
  5. Return meat to the pan, stir in chili flakes, peppers, tomatoes, bay leaf and red wine. Bring to a boil, reduce heat to a simmer for 15 minutes.
  6. Add chicken stock and bring back to a simmer for 2.5 hours or until meat is very tender. Add salt and pepper to taste.
  7. Serve with some crusty bread.
Chef Stuart O'Keeffe

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