Plantation Stew

This old-school stew draws its character from an unusual trio of citrus and vinegar splashes. Lemon juice, orange juice, white vinegar, and a touch of Worcestershire all tenderize and brighten what could otherwise be a one-note braise, bringing the lamb’s richness into sharper focus.

Browning the lamb first is essential. That deep sear locks in juice and creates the fond that flavors the entire pot. Don’t crowd the pan or the lamb will steam instead of brown; work in batches if your pot is on the smaller side.

Two hours of simmering on the stovetop breaks down the lamb’s connective tissue into silky, spoon-tender meat. Potatoes and peppers go in during the final 30 minutes so they don’t dissolve into the broth; you want distinct chunks, not mush.

Sherry stirred in right before serving is the detail that takes this from weekend stew to dinner-party fare. Adding at the end preserves the aromatic complexity that cooks off during a long simmer.

Serve over buttered egg noodles, rice, or with crusty bread to catch every drop.

Kitchen Tips

• Cut the lamb into 1 ½-inch cubes; smaller pieces dry out during the long simmer
• Skim any fat that rises during simmering; a cleaner broth shows off the flavors
• Toast the thyme in the pan with the lamb for 30 seconds before adding stock to bloom its oils
• Add a pinch of salt at each stage rather than all at the end; layered seasoning is richer
• If the stew needs more body, mash a few potato chunks against the pot side and stir back in

Variations

• Swap lamb for beef chuck; extend simmer time by 30 minutes
• Add carrots and celery with the potatoes for classic vegetable depth
• Stir in a handful of frozen peas in the last 5 minutes for color and sweetness