Lamb Stew with Pesto & Arugula


  • 2 lb. lamb stew meat, 1/2 cubes
  • 1 bottle dry red wine
  • 6 garlic cloves, crushed
  • 2 fresh thyme sprigs
  • 4 fresh rosemary sprigs
  • 1 whole bay leaf
  • 10 whole black pepper corns
  • 6 cups beef, chicken or lamb stock, or cube stock
  • 2 medium carrots, split lengthwise, 1/2 cut
  • 1 large Spanish onion, 1/2 inch diced
  • 2 celery stalks, split lengthwise, 1/2 inch cut
  • 3 tablespoons unsalted butter
  • 2 Idaho potatoes, cooked and hot
  • 1/2 lb. fresh basil, roughly chopped
  • 1 tablespoon grated Parmesan
  • 1 tablespoon toasted pine nuts
  • 3/4 cup olive oil
  • 1/2 lb. fresh arugula
  • 3/4 cup your favorite salad dressing
  • Salt and pepper to taste


  1. Combine the first 11 ingredients in a bowl or pot for four to six hours. Lightly season with salt before cooking in a 300-degree pre-heated oven for 2-1/2 to 3 hours. The vessel you are cooking in should be covered with foil or a lid.
  2. Combine the basil, Parmesan, pine nuts and oil in your food processor, or chop by hand until a medium smooth paste is achieved.
  3. When the lamb stew is soft and tender, strain the liquid. Reduce the liquid by 1/2 to 3/4, depending on the flavor you like. Season and finish the liquid with 1 tablespoon of unsalted butter.
  4. Scoop the flesh out of the baked potato and lightly season with salt and pepper, add 2 tablespoons of butter with a fork and gently mix together.
  5. Combine the stew and liquid back together, evenly scoop the mashed potatoes into four bowls and with a slotted spoon, add the lamb stew on top of the potatoes.
  6. Spoon the pesto over the top of the stew and dress your arugula and put it on top of the stew for your garnish.
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Yield: 4 servings

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