Lamb Stifado

Ingredients

• 2.5 lb lamb shoulder, cut into 2-inch cubes
• 1.5 tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 1.5 lb pearl onions, peeled
• 4 whole garlic cloves, minced
• 2 tbsp tomato paste
• 1.5 cup dry red wine
• 1.5 cup beef or lamb stock, low-sodium
• 1 can (28 oz) canned whole peeled tomatoes
• 3 whole bay leaves
• 3 whole fresh thyme sprigs
• 1 whole cinnamon stick
• 4 whole whole cloves
• 1 tbsp red wine vinegar
• ¼ cup fresh parsley, chopped

Instructions

1. 1

   Pat 2.5 lb of lamb shoulder pieces (cut into 2-inch cubes) completely dry with paper towels — removing surface moisture is essential for achieving a deep, caramelized sear instead of steaming. Season all over with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper.

2. 2

   Peel 1.5 lb pearl onions: bring a pot of water to a boil, add the onions for 2 minutes, drain, then slip off the papery skin with your fingers while they're still warm. This takes the labor out of peeling.

3. 3

   Set a 6-quart Dutch oven over medium-high heat and add 1.5 tbsp extra-virgin olive oil. Let the oil shimmer and smoke lightly — about 2 minutes. Working in two batches to avoid crowding, lay the lamb pieces flat in the pot without moving them for 3-4 minutes until the bottoms are dark mahogany brown. Flip and sear the other side until browned, about 2-3 minutes more. You want a crust, not pale gray meat. Transfer to a plate.

4. 4

   Add the remaining 1.5 tbsp olive oil to the hot pot. Add the peeled pearl onions and sauté, stirring occasionally, until they're golden brown on all sides, about 5 minutes. You'll hear a gentle sizzle and smell the sweet caramelization — this creates depth.

5. 5

   Mince 4 garlic cloves and add to the onions. Stir constantly for 30 seconds until fragrant — you should smell pungent garlic, not burned. Add 2 tbsp tomato paste and stir for another 30 seconds to caramelize it slightly.

6. 6

   Pour in 1.5 cups dry red wine and scrape the bottom of the pot with a wooden spoon, loosening all the browned bits — these are pure flavor. Let the wine reduce by half, about 3-4 minutes, until you see the liquid has thickened slightly and reduced in volume.

7. 7

   Add 1.5 cups beef or lamb stock and open 1 can (28 oz) of canned whole peeled tomatoes, crushing each tomato by hand as you add it to the pot. Stir well.

8. 8

   Return the seared lamb to the pot along with any juices. Nestle in 3 bay leaves, 3 fresh thyme sprigs, 1 cinnamon stick, and 4 whole cloves. Stir to combine.

9. 9

   Bring the liquid to a gentle simmer — you should see small bubbles breaking the surface steadily, not a rolling boil. Cover the Dutch oven with the lid, leaving it slightly ajar, and transfer to a 325°F oven. Braise for 2 to 2.5 hours, stirring once halfway through. The lamb is done when a fork pierces the meat easily with no resistance and the meat is so tender it nearly falls apart.

10. 10

    Remove from the oven and skim any fat from the surface using a ladle or spoon. Fish out and discard the bay leaves, thyme sprigs, cinnamon stick, and cloves — they've given their flavor.

11. 11

    Taste the braising liquid and season with 1 tbsp red wine vinegar, which brightens the deep, rich flavors. Taste again and adjust salt if needed — the stew should taste bold and complex, not flat or overly salty.

12. 12

    Ladle the stifado into shallow bowls, making sure each serving has several lamb pieces, pearl onions, and plenty of braising liquid. Garnish each bowl with a generous pinch of fresh chopped parsley. Serve with crusty bread to soak up the sauce, or alongside long-grain rice or egg noodles.

Tools you’ll need

• paper towels
• chef's knife
• cutting board
• large pot with lid (for blanching onions)
• 6-quart Dutch oven with lid
• wooden spoon
• tongs
• instant-read thermometer (optional, for oven verification)
• ladle
• shallow serving bowls

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