Lamb Stew with Bacon and Dried Plums

A hearty lamb stew featuring chunks of lamb, bacon, and dried plums, simmered with aromatic herbs and red wine.

By @jalenlynette

Original recipe source

Cook time: 180 minutes

Servings: 4

Ingredients

• 3 slices bacon or guanciale
• 2.75 lbs lamb
• 0 salt
• 0 black pepper
• 1 whole onion
• 2 cups carrots
• 5 cloves garlic cloves
• 1 tsp chopped rosemary
• 0 thyme
• 1 tsp cumin
• 1 cup dry red wine
• 2.75 cups beef broth
• 1 whole bay leaf
• 6 oz dried plums (prunes)
• 0 fresh parsley

Instructions

1. Preheat oven to 325°F.
2. Cook bacon or guanciale in a Dutch oven until crispy. Remove and leave the fat.
3. Season lamb with salt and pepper. Brown on all sides in batches.
4. Add onion and carrots. Cook until softened.
5. Add garlic, rosemary, thyme, and cumin. Stir.
6. Pour in red wine and scrape the bottom of the pot.
7. Add lamb back into the pot along with beef broth, bay leaf, and cooked bacon.
8. Cover and bake for 2 hours.
9. Add dried plums and continue cooking for another 30–45 minutes.
10. Uncover for the final 20–30 minutes to allow the sauce to reduce. Remove bay leaf and herb stems. Taste and adjust seasoning. Finish with fresh parsley and serve!