Creamy Lamb Stew
This delicate stew is a hallmark of French home cooking. Anick Colette in Normandy makes hers by simmering lamb or vela shoulder in an aromatic broth of herbs and vegetables, which is then strained and enriched with cream and beurre manié (flour kneaded with butter) to make the flavorful sauce. It is often served with white button mushrooms and onions, in keeping with the stew's subtle cooking. More Amazing Lamb Recipes
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The recipe can be refrigerated overnight.
Sautéed spinach and rice pilaf or noodles.
Lamb and a rich Bordeaux are a classic combination, but the delicate flavors of this stew point to a lighter, less intense bottling. Try a cru bourgeois.