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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
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.