Smokey Lamb Chipotle Stew

Adam found this blog through a Graphic Designer he follows on Twitter, Dave Shea.  Big thanks to Dave and his lamb stew!  Also worthy of food props is the Rosauers butcher, Mike (sold our bestie Mark his Mustang, incidentally), who went above and beyond not only deboning the lamb I needed but also cubing it - saving me some serious prep time!  He included the bones with the meat, and gave me instructions for a proper stock which I then used per his recommendation to supplement the liquid:

Lamb Stock

Put the bones in a pan with a couple inches of water, then let the water reduce pretty well down, strain and reserve the liquid - which is now lamb broth-y goodness!

It is worth stressing that the cheese isn't an optional garnish, the saltiness of the feta or stilton works magic on the smokey flavors of the stew (and the cheese's salt content is the very reason that the only salt added to the recipe is at the onion stage).  When you sear the lamb, be sure to not overcrowd the pan, and make sure you aren't timid about the heat.  Get the Dutch Oven hot, get the lamb in, and forget about it for a bit because fussing does a good sear no favors!

Smokey Lamp Chipotle Stew

(serves 4-6)

2 lbs stewing lamb, 1" cubes

2 yellow onions

1.5 lbs Yukon gold potatoes, peeled and chopped

1.5 lbs carrots, peeled and sliced (2" in length)

5 slices thick cut bacon, cut into 1/2" pieces

1 bottle red wine

2 whole chipotle peppers from a tin (rinsed of adobo), chopped

1/4 c flour

1 tsp paprika

couple pinches salt

olive oil

optional: lamb stock

chives

feta or stilton cheese

Preheat oven to 350

1) In a Dutch Oven heat a few glugs of olive oil over medium.  Sear the lamb in batches on two sides, removing pieces to a bowl.  

2) When the lamb has seared, toss the bacon in the pan and cook, stirring occasionally, but don't let it crisp.  When done, remove to the bowl with the lamb.

3) Add the onions to the pan with a few pinches of salt, and give them a good push around as they'll snag some of those tasty brown bits off the bottom that the meat will have left behind.  Cook until translucent.

4) Mix the paprika into the flour, then put in all in with the onions and stir slowly for about a minute.

5) Add the chipotles to the pot and give a stir, then let cook for another minute.

6) Empty the bottle of wine and lamb stock right into the pot, then return the lamb and bacon as well.  Let it all reach a boil.

7) Place the Dutch Oven in the preheated oven, covered, for an hour and a half.

8) Remove from the oven and add the potatoes and carrots, then return to the oven for another 45 minutes.

9) Serve with a generous sprinkle of cheese and chives!