Mediterranean White Wine Lamb Stew
Warm your soul with this delectable Mediterranean White Wine Lamb Stew, perfect for chilly evenings. Unlike traditional lamb stews that rely on bold red wine, this unique recipe utilizes a semi-sweet Riesling, imparting a subtle sweetness that balances the savory notes of tender lamb and fresh herbs. The aromatic blend of bay leaves, thyme, and rosemary infuses the stew with captivating flavors, while pitted black olives add a briny contrast that enhances each bite. Serve this comforting dish over fluffy rice or alongside crusty bread to soak up every bit of the luscious sauce.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
as needed (season with salt and pepper)
boneless lamb
600 g (cut into cubes)
bay leaves
3 (whole)
fresh thyme
1 bunch (chopped)
dried rosemary
1 teaspoon (whole)
garlic
4 cloves (minced)
chicken stock
500 ml (liquid)
white wine
250 ml (semi-sweet, like Riesling)
tomato sauce
250 ml (liquid)
white onion
1 (roughly chopped)
black olives
200 g (pitted)
Instructions
1
Begin by seasoning all-purpose flour with a generous pinch of salt and freshly ground black pepper.
2
Dredge the lamb cubes in the seasoned flour until they are evenly coated.
3
In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of olive oil over medium-high heat.
4
Once the oil is hot, add the flour-coated lamb cubes in batches, ensuring not to overcrowd the pan. Brown the lamb on all sides, about 5-7 minutes per batch, and set aside.
5
Reduce the heat to medium and add the roughly chopped onion to the pot. Sauté until the onion becomes translucent, about 5 minutes.
6
Add the minced garlic, chopped fresh thyme, dried rosemary, and bay leaves, stirring for another minute until fragrant.
7
Return the browned lamb to the pot and pour in the chicken stock, white wine, and tomato sauce. Stir well to combine and bring to a gentle simmer.
8
Taste and adjust seasoning with additional salt and pepper as desired.
9
Cover the pot and let it simmer gently over medium heat for 1.5 hours, stirring occasionally to prevent sticking.
10
After 1.5 hours, stir in the pitted black olives and continue to simmer for an additional 30 minutes until the lamb is fork-tender.
11
Remove the pot from the heat, discard the bay leaves, and serve hot with your choice of rice, potatoes, salad, or crusty bread. Don't forget to enjoy the rest of the wine with your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean White Wine Lamb Stew?
It is a savory and soul-warming dish that uses semi-sweet Riesling instead of traditional red wine, combined with tender lamb, aromatic herbs, and briny black olives.
What kind of wine is best for this lamb stew?
The recipe recommends using 250 ml of a semi-sweet white wine, specifically mentioning Riesling to balance the savory notes of the lamb.
How much lamb is needed for this recipe?
You will need 600 grams of boneless lamb cut into cubes.
What is the purpose of dredging the lamb in flour?
Dredging the lamb in seasoned all-purpose flour helps achieve a nice brown crust when sautéing and acts as a thickening agent for the stew sauce.
How long does it take to brown the lamb?
The lamb cubes should be browned on all sides in batches for about 5-7 minutes per batch.
What type of stock is used in this Mediterranean stew?
The recipe calls for 500 ml of chicken stock.
Which fresh herbs are required?
You will need one bunch of fresh thyme, chopped, and three whole bay leaves.
Does this recipe use dried herbs as well?
Yes, it uses one teaspoon of whole dried rosemary.
When should I add the olives to the stew?
The pitted black olives should be stirred in after the stew has already simmered for 1.5 hours.
What is the total simmering time for the lamb stew?
The stew simmers for a total of 2 hours: first for 1.5 hours alone, then another 30 minutes after adding the olives.
What type of olives should I use?
The recipe specifically requires 200 grams of pitted black olives.
How much garlic is included in the recipe?
The recipe uses 4 cloves of minced garlic.
What should I serve with Mediterranean White Wine Lamb Stew?
It is best served over fluffy rice, alongside potatoes, with a fresh salad, or with crusty bread to soak up the sauce.
Do I need to remove the bay leaves before serving?
Yes, the instructions state to discard the bay leaves once the pot is removed from the heat.
What kind of onion is recommended?
One roughly chopped white onion is used for this recipe.
Does the stew contain tomato products?
Yes, it includes 250 ml of tomato sauce.
How do I know when the lamb is finished cooking?
The lamb is ready when it is fork-tender, which usually occurs after 2 hours of gentle simmering.
Can I use a different type of wine?
While you can use other white wines, the semi-sweet Riesling is chosen specifically for its ability to balance the savory and herbal notes.
Is this recipe good for meal prep?
Yes, like most stews, the flavors continue to develop and it reheats well for a comforting meal.
What equipment do I need to make this stew?
A large, heavy-bottomed pot or a Dutch oven is ideal for even heat distribution.
How should I season the flour for the lamb?
Season the all-purpose flour with a generous pinch of salt and freshly ground black pepper.
Why shouldn't I overcrowd the pan when browning the lamb?
Overcrowding causes the temperature of the oil to drop, which leads to steaming rather than browning the meat.
Can I add more salt and pepper later?
Yes, the instructions suggest tasting and adjusting the seasoning with additional salt and pepper before the long simmer begins.
What makes this stew Mediterranean?
The use of olive oil, garlic, thyme, rosemary, and black olives gives it its distinct Mediterranean flavor profile.
Is the onion sautéed before or after the lamb?
The onion is sautéed after the lamb has been browned and removed from the pot.
What temperature should I use for simmering?
The stew should be kept at a gentle simmer over medium heat.
Should the pot be covered while simmering?
Yes, the pot should be covered to retain moisture and ensure the lamb becomes tender.
How often should I stir the stew?
You should stir occasionally to prevent any ingredients from sticking to the bottom of the pot.
What is the texture of the sauce?
The flour coating from the lamb creates a luscious, thickened sauce by the end of the cooking process.
Can I use bone-in lamb?
The recipe specifies 600g of boneless lamb, which is easier to cube and eat in a stew format.