Entree: Falkland Islands (Malvinas) – Braised Mutton with Vegetables (Slow-braised mutton stew with root vegetables in a savory stock)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
3 hrs
Total
3 hrs 20 min
Ingredients
- 2 lb (900 g) mutton shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1/4 cup (30 g) all-purpose flour, for dusting
- 2 tsp (10 g) fine salt, divided
- 1 tsp (2 g) black pepper, freshly ground
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, roughly chopped
- 3 cloves garlic, minced
- 4 medium carrots, cut into 1-inch (2.5 cm) pieces, approx. 12 oz (340 g)
- 1 lb (450 g) waxy potatoes, peeled and halved
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine (or extra stock)
- 3 cups (720 ml) lamb or beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- Fresh parsley, chopped, for garnish
Instructions
1. Pat the mutton pieces dry and toss with the flour, 1 tsp salt, and pepper to lightly coat.
2. Heat the oil and butter in a heavy Dutch oven over medium-high heat. Working in batches, brown the mutton on all sides, about 3–4 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium. Add the onions and a pinch of salt and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Deglaze the pot with the red wine, scraping up browned bits, then add the stock, Worcestershire sauce, bay leaves, and thyme. Return the mutton to the pot.
5. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven, or simmer gently on the stovetop. Braise until the mutton is tender, about 1 1/2 to 2 hours.
6. Add the carrots and potatoes, stir to submerge, and continue to braise covered until the vegetables and meat are very tender, another 45–60 minutes. Taste and adjust seasoning with the remaining salt as needed.
7. Remove bay leaves and thyme stems. Serve the braised mutton and vegetables in deep bowls, spooning the braising liquid over each portion and garnishing with chopped parsley.
