This hearty stew is made lighter with fresh spring peas and mustard greens and the flavors are spectacular! If parsnips are difficult to find, substitute potatoes. Lamb is an extremely healthy meat with a unique fatty acid profile so it fits well into an anti-inflammatory diet. This stew could also be made in a crock pot.
- 1 tablespoon sunflower oil
- 2 pounds lamb shoulder or leg steak, trimmed and cut into 1-inch cubes
- Sea salt
- Black pepper
- 1 yellow onion chopped
- 3 cloves garlic minced
- 6 large carrots chopped into 1-inch chunks
- 6 parsnips chopped into 1-inch chunks
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- 1 quart mushroom broth
- 1 cup parsley chopped
- 2 cups mustard greens or kale chopped
- 1 cup fresh or frozen peas
- Salt and pepper to taste
Preheat oven to 325° F. Heat sunflower oil in large cast-iron skillet or Dutch oven. Season the lamb with salt and pepper. Add lamb in a single layer to the hot oil and brown meat on all sides. Transfer the lamb to a bowl and set aside.
Place onions in the pan and sauté until they begin to caramelize. Add garlic, carrots and parsnips and sauté for five minutes. Stir in wine, mustard and broth. Add the lamb back to the pan. Transfer the pan to the oven and continue to cook uncovered for approximately one hour (add water if necessary).
Stir in the parsley, greens and peas and return to the oven for 15 - 20 minutes. Season with salt and pepper.