Well. I made an awesome Lamb Stew and never took any pictures. I find that I am *gasp* failing miserably in all the “rules” about food blogging. I must admit that I have been intimidated after the fact by all the advice I have read for becoming a relevant food blogger.
As usual, I gave the idea of food blogging a great deal of thought (months) and then I did a whole lot of research about the technical side of building a website (more months). What I did not do was read endless tomes about the pre-conceived notions of food blogging. I started writing, and I launched a blog. In hindsight, I have broken some sort of taboo because I do not have a fancy digital camera and a dedicated location with strategic lighting and props to record every last crumb that winks into existence in my kitchen.
Listen. I feed people and I share recipes. I add photos using my iPhone 4 when I remember to clear a space on the counter to snap a quick shot. Apparently, I should repent and beg for your forgiveness for subjecting you to such sloppy irresponsible behavior. I promise I will try to afford a good camera someday, and I will get better about taking photos. Just hang with me.
I know people who are professional photographers, so I have huge respect for the craft. I have always left that task to the true artists. I also know of food bloggers who write incredible content and take incredible mind-blowing food photos. It is very enticing to make a recipe when the picture looks
So. Damn. Good.
It is a shame that I did not even think to take one crappy iPhone shot of this Lamb Stew because it was So. Damn. Good.
Today you will just have to take my word for it.
- Olive Oil-2 Tbsp.
- Lamb Shoulder or Stew Meat- 1 pound cut into large chunks
- Onion-2 large, cut into large chunks
- Carrots-6, peeled and cut onto 2" pieces
- Salt-Kosher, 2 tsp.
- Black Pepper-2 tsp.
- Garlic-granulated, 2 tsp.
- White or Red Wine-1/2 cup
- Balsamic Vinegar-1/4 cup
- Lemon Zest- from one lemon
- Lemon juice- juice of whole lemon from the zested lemon
- Fresh garlic-4 cloves chopped
- Honey-2 Tbsp.
- Flat leaf Parsley-4 Tbsp. rough chop
- Oven 325 degrees
- Toss the Lamb with the salt, pepper and granulated garlic until well seasoned.
- Heat a heavy dutch oven or enameled casserole pot on the stovetop over high heat. When the pot is hot, add the olive oil and reduce the flame to medium high. Add the lamb and brown using tongs to turn the pieces to help brown all of the meat.
- Add the large wedges of onions and carrots and use tongs to place them in an around the lightly browned meat.
- Pour in the wine, balsamic vinegar,and lemon juice and shift the meat and vegetables about with tongs to allow the liquids to combine. Turn off the burner.
- Sprinkle the chopped garlic around the pot and drizzle the honey over all the meat and vegetables, cover with a tight fitting lid and place on a rack in the middle of the oven.
- Cook for 2 hours and remove from the oven. Remove lid and use tongs to carefully turn the meat and vegetables so the exposed parts are immersed back into the liquid. The meat should be falling apart tender. Cover with the lid and allow to rest for 20 minutes before serving.
- Serve over a platter of rice or quinoa and top with the lemon zest and parsley.