Lamb and Lentil Stew

Lamb and lentil stew is a staple around my house.  I prefer semi boneless lamb, so I can easily bone the lamb and trim generously, leaving lots of meat on the trimmings.  I then use the bone and trimmings for this stew.  You can use a full bone-in leg of lamb, but you better have a big enough pot to house that bone.  The bone and trimmings really form the flavor base for this rich stew, but you also could do a variation of this stew with a combination of lamb meat and chicken broth, if that's what you've got on hand..
1 lamb bone
¼ lb meaty lamb trimmings
1 carrot, diced
1/2 large onion, diced
6 cups water

2 stalks celery, diced
1 carrot, diced
1/2 large onion, diced
8 oz mushrooms, diced

3 cloves garlic, minced
½ tsp powdered cumin
½ tsp powdered coriander
¼ tsp crushed red pepper flakes
1 Tbsp rosemary leaves, crushed
1 cup Puy lentils

1 potato, peeled and diced
1 can diced tomatoes, drained, or 3 plum tomatoes, diced
1 Tbsp red wine vinegar

Toss the lamb bone and trimmings along with the carrot and onion into a soup pot with a dash of olive oil. Cook over medium high heat for about 10-15 minutes, to allow the meat and veggies to brown up and caramelize very, very well.

This will form the flavor base for the stock. Add the water and bring to a boil. Skim of any foam that might float to the surface, reduce to a simmer and cover. Simmer for about 45 minutes.

Let stock cool and then strain into a bowl. Remove and dice any meat from the bone and trimmings and set aside.

Sauté the next batch of carrot, onion and celery in a dash of olive oil in a soup pot. Simmer for about 10 minutes to allow the veggies to caramelize a bit. Add the mushrooms and continue cooking on high heat until the mushrooms release what water they will.

Turn heat to medium and allow the mushrooms to brown up a bit. Add the garlic, cumin, coriander, red pepper flakes and rosemary, and cook another 2-3 minutes.

 Return the stock to the soup pot and add the lentils. Bring to a gentle boil, stir, and reduce to a simmer. Cook covered for about 45-60 minutes, depending on the age (hardness) of the lentils (you can soak the lentils the night before, and that can reduce the cooking time).

Meanwhile, heat a dash of olive oil in a small skillet to shimmering hot. Carefully add the tomatoes and allow them to cook for about 5-8 minutes to darken in color and enrich their flavor.

Once the lentils are just becoming soft and toothsome, like slightly undercooked rice, add the potato and tomatoes to the soup. Salt and pepper to taste (better to salt and add tomatoes [acid] later when cooking lentils because salt and acid can slow the cooking process). If you used canned diced tomatoes, you can certainly add the reserved tomato liquid, or save for another use.

Cook stew until potatoes are only just soft, and the lentils are soft enough to eat, but still have body. Stir in the vinegar.

Garnish with fresh parsley. Serves 6.

Cook’s Note: You can use whatever vinegar you have, or lemon or lime. A dash of acid brightens up this very rich dish.