ECONOMY-CLASS LAMB

 

Chunks of lamb neck with a rich gravy, slow-cooked until they are fork-tender, garnished with fried almonds.

Hey, the lamb necks are on sale! This is meat full of flavor, priced way below the expensive leg, shoulder and chops. It’s the perfect excuse for an old-fashioned caldereta, a shepherd’s style lamb stew. 

In fact, the stew can be made with lamb of any cut—tiny baby lamb (cordero lechal) hacked into small pieces, boned leg of spring lamb (recental), the neck, ribs, even the lamb’s head. From luxury-class to economy.

The gravy for this stew is thickened with a majado, or “mash,” of fried bread and lamb liver. (You can use chicken livers instead of lambs’, three of them equal about four ounces.) If liver is not available, use twice the quantity of bread. The mash can be made in a mortar or in a blender.

Vegetables can be added to the caldereta, if desired. A shepherd in the field might add wild mushrooms, artichokes, or asparagus. Spinach and chard are good. Peas are perfunctory. Tiny onions would add class.

This lamb neck braise with its chunky bones is perfect for a family meal, where you can comfortably chew the meat off the bones. Hasta chupar los dedos! Which means, more or less, finger-licking good! (Paper napkins, too.)

Because pomegranates are in season, I have garnished the stew with those pretty red kernels.

Spanish style, this stew is served with patatas fritas, fries. Rice or cous cous also make good sides. And, of course, bread for mopping up the gravy.

The lamb stew has onions and carrots, but other vegetables can be added.

Red pomegranate arils give the plate a pot.

Shepherds’ Lamb Stew

Caldereta de Cordero al Pastor

If using bone-in pieces of neck, allow at least 3 pounds of meat for 4 servings. For boneless lamb, 2 pounds is sufficient. 

Serves 4.

3 pounds lamb neck, cut in pieces

Salt

Freshly ground black pepper

¼ cup olive oil

2 tablespoons slivered almonds

4 ounces lamb or chicken liver, cut in pieces

5 cloves peeled garlic

1 slice bread, crusts removed

1 large onion, cut in julienne

3 peeled carrots

1 cup white wine

5 cups water or stock

10 peppercorns

Pinch of saffron (optional)

Sprigs of thyme or ½ teaspoon dried thyme

2 bay leaves

1 tablespoon vinegar

Chopped parsley or mint, to serve

Pomegranate arils to garnish (optional)

Sprinkle the meat with salt and pepper and let it come to room temperature.

Heat the oil in a pot and fry the almonds until they are golden. Skim them out and reserve for garnishing the stew.

Fried meat, liver, garlic, bread.

Add the pieces of liver, garlics and bread to the oil. Fry them until golden on both sides. Skim them out and reserve.

Add the pieces of lamb and fry them on medium until browned on all sides. Remove the meat.

Add the onions and brown them very slowly, without letting them burn, about 8 minutes. Add the carrots and the wine. Cook off the alcohol, 2 minutes. Add the water. Return the pieces of lamb to the stew pot. Add peppercorns, saffron, if using, thyme, and bay leaves. Simmer the stew 30 minutes.

Braise lamb until fork-tender.

While the lamb is cooking, place the fried liver, garlics and bread in a blender. Ladle 1 cup of the liquid from the stew pot over them. Blend to make a smooth paste.

Turn the pieces of lamb in the pot. Remove the carrots. Stir the paste from the blender into the pot. Continue cooking until lamb is fork-tender, 30 to 45 minutes more. Stir vinegar in at the end of cooking time. If the gravy seems too thick, stir in additional water. Slice the carrots and return them to the stew.

Serve the stew garnished with the fried almonds, chopped parsley and pomegranate, if desired.

More braised lamb recipes:

Braised Lamb Shanks with Prunes.

Lamb and Bean Stew.

Lamb Stew with Red Peppers (Chilindrón).

Lamb Stew with Four Kinds of Red Peppers.