RECIPE

Autumn Lamb and Vegetable Stew

• Recipe by Joseph Jiménez de Jiménez

Throughout Rioja, lamb is the red meat of choice. In this recipe it is prepared in a delicate stew that is simmered for only 35 minutes and flavored with a crisp white Rioja.

• Make-Ahead

Ingredients

1. 1 lemon, halved
2. 4 medium artichokes
3. 1/4 cup extra-virgin olive oil
4. 4 garlic cloves, halved
5. 2 leeks, white and tender green parts only, halved lengthwise and cut crosswise into 2-inch lengths
6. 2 celery ribs, cut into 2-inch lengths
7. 2 small fennel bulbs, quartered
8. 1 quart water
9. Salt
10. 1/4 pound green beans, cut into 2-inch lengths
11. 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
12. Freshly ground pepper
13. 2 teaspoons sweet pimentón (see Note)
14. 2 tablespoons all-purpose flour
15. 1/2 cup dry white wine, preferably Rioja

Directions

1. Squeeze the juice of 1 lemon half into a bowl of cold water and drop the half into the bowl. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top half of the artichoke and peel the base and stem. Cut off the stem and drop it into the bowl. Using a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the other lemon half, then quarter the artichoke and drop the artichoke into the lemon water. Repeat with the remaining artichokes.
2. Drain the artichokes and pat them dry. Heat 2 tablespoons of the olive oil in a large saucepan. Add the artichokes, garlic, leeks, celery and fennel and cook over moderate heat for 2 minutes, stirring occasionally. Add the water and a pinch of salt and bring to a boil. Cover the saucepan and simmer for 15 minutes. Add the green beans and simmer until all of the vegetables are tender, about 10 minutes longer.
3. Drain the vegetables and reserve their cooking liquid. Return the cooking liquid to the saucepan and boil over high heat until it is reduced to 2 cups, about 10 minutes. Remove from the heat.
4. Season the lamb with salt and pepper and dust with the pimentón. In a large, deep skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the lamb and cook over moderate heat until lightly browned, about 3 minutes per side. Transfer to a plate. Add the flour to the skillet and cook over low heat, stirring, for 1 minute. Gradually whisk in the wine and reduced vegetable cooking liquid and simmer for 5 minutes, whisking frequently. Stir in the vegetables and lamb and simmer until heated through, 4 minutes; the lamb should still be pink in the center. Season with salt and pepper and serve.

Make Ahead

The stew can be refrigerated overnight.

Notes

Pimentón is available at specialty markets in sweet and hot varieties.