This lamb, chestnut and cranberry stew is the absolute best for the holiday season! A good hot casserole flavored with thyme and red wine, yum!
- 25 grams Plain flour
- 150 grams Cubed lamb
- Olive oil, as needed
- 50 grams Shallots, diced
- 75 grams Button mushrooms, sliced
- 50 milliliters Red wine
- 100 grams chopped tomatoes
- 75 grams Cooked Chestnuts
- 15 grams Dried cranberries
- 3 strands Thyme, leaves stripped from stem
Flour the lamb in a bowl by heating 1 teaspoon of olive oil in a Dutch oven over high heat. Once the oil is smoking, brown the lamb on all sides. Remove from skillet and set aside. You can use a very large skillet or wok if you have no alternative.
Add a drizzle of olive oil to the pan, then add the shallots when hot. Fry for 2-3 minutes until softened. Add the mushrooms to the pan and sauté for another 2 minutes. Add the red wine and the crushed tomatoes and bring to a boil. Once the dish has reached a boil, reduce the heat to low-medium.
Add the chestnuts, cranberries and thyme and mix. The dish should be on low heat. Cook for 1 1/2 to 2 hours, until the lamb is super tender.
Serve with potatoes (roasted or mashed). Yum ! Or cool and refrigerate for up to 3 days and reheat.