Chef Paul Kahan's Lamb Stew

His lamb stew will take your palette on that trip to southern France it's always wanted to go on. Cooked tenderly in the All-Clad fry pan and dutch oven.



  • 2 pounds lamb shoulder, cleaned of all silver skin, cut into small cubes
  • salt & pepper
  • 2 tablespoons herbs de provence
  • 4 tablespoons Sriracha
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 3 cloves garlic, chopped
  • 20 ounce canned San Marzano or plum tomatoes with juice + 1 additional cup of tomato juice
  • 1 cup red wine
  • 6 cups lamb or chicken stock
  • 2 tablespoons fresh thyme, chopped
  • 1 bay leaf
  • parchment paper


Season the 2 pounds of cubed lamb shoulder with salt, pepper, and herbs de provence. Add 2 tablespoons of Sriracha and 2 tablespoons of olive oil to coat the meat. Marinate overnight.

Sear the meat in a large heavy-bottomed fry pan or sauté pan over medium-high heat. Once the lamb has caramelization/browning on all sides, drain the meat over a perforated pan and reserve the drippings. Deglaze the pan(s) with red wine, scraping up the fond.

Set the reduced wine aside.

Heat a heavy-bottomed sauce pan or dutch oven over medium-high heat. Add the lamb and fat drippings back to the pan. Add the sugar and caramelize the meat for 1 minute. Add the all-purpose flour to form a "roux." Reduce the heat and add the chopped garlic, red wine & fond and simmer for 5 minutes. Add the tomatoes and reserved juice and simmer for 5 minutes. Add just enough stock to cover the meat. Bring to a boil and reduce the heat to a simmer. Add a bay leaf and cover with parchment paper. Stir occasionally.

The stew is ready when the lamb is tender; approximately 2 hours. Once the meat is tender, re-season the stew with salt, pepper, fresh chopped thyme, and more Sriracha to taste.