Lamb Braised in New Zealand Cabernet Sauvignon with Kumara
- 2 pounds lamb shoulder, cubed
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Essence, recipe follows
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, peeled and chopped
- 1 leek, well rinsed and chopped
- 2 carrots, peeled and chopped
- 2 tablespoons tomato paste
- 2 cups New Zealand Cabernet Sauvignon, or Cabernet Sauvignon/Merlot blend
- 1 cup lamb stock or beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- Mashed Kumara:
- 3 kumara, about 11/2 pounds, peeled and cut into 1-inch dice (substitute with sweet potatoes)
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons finely grated fresh ginger
- 1/8 teaspoon ground white pepper
- Chopped fresh parsley leaves, for garnish
- *Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Season the lamb with salt and pepper. In a bowl, combine the flour with the Essence. Dust the lamb with the seasoned flour, shaking to remove any excess. In a large saute pan or Dutch oven, heat the oil and melt the butter over medium-high heat. Add the meat in batches and cook, turning, until browned on all sides. Remove with a slotted spoon.
To the fat in the pan, add the onions, leeks, and carrots, and cook, stirring, until softened, about 4 minutes. Add the tomato paste and cook for 1 minute. Add the wine and stock. Bring to a boil, stirring to deglaze the bottom of the pan. Return the meat to the pot and add the bay leaves and thyme. Lower the heat to a simmer, cover, and cook, stirring occasionally and skimming any fat that forms on the surface, until the meat is very tender, 1 1/2 to 2 hours.
To make the Kumara: In a medium saucepan, combine the kumara and salt and cover with water by 1-inch. Bring to a boil and cook until fork tender, about 10 minutes. Drain and return the kumara to the saucepan and over low heat, mash with a potato masher or heavy whisk. Add the butter, sugar, ginger, and white pepper, and mash into the potatoes.*Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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