TEA-BRAISED
LAMB STEW
When tea is
added to a braising liquid, as it is in this dish, the tea
"brews." Here,
this steeping adds
tremendous smoky flavor that’s a perfect foil for lamb and root
vegetables. This is one of
those dishes that’s delicious right after it’s cooked, and even
better the next day.
Serves 4
-
1 1/2
pounds lamb stew meat, preferably shoulder, cut into 1-inch cubes
-
1 cup
Five-Spice Chile Tea Rub
-
3
tablespoons grapeseed or canola oil
-
2 large
onions, cut into 1-inch dice
-
8 ounces
trimmed baby carrots
-
1 large
celery stalk, cut into 1-inch dice
-
2 cups
dry red wine
-
Kosher
salt and freshly ground black pepper, if needed
-
2 large
baking potatoes, cut into 1-inch dice
-
2 large
sweet potatoes, cut into 1-inch dice
1. In a
large bowl, combine the lamb and the rub and toss to coat the lamb.
Allow the lamb to
flavor for 15 minutes.
2. Heat a
small stockpot over high heat. Add 2 tablespoons of the oil and swirl to
coat the pot. Working in
batches if necessary, add the lamb and brown it on all sides;
remove the pieces to a plate and set aside. Add the remaining tablespoon
of oil to the pot and swirl
to coat the bottom. Add the onions, carrots, and celery and
sweat for 5 minutes. Add the wine and cook until reduced by half, 6 to
8 minutes. Return the lamb
to the pot, add enough water to cover the lamb, and bring
it to a simmer. Season, if necessary, with salt and pepper. Continue to
simmer until the lamb
is tender, 1 1/ 2 to 2 hours, adding the potatoes in the last 30
minutes. Serve in
bowls.
