Japanese-Style Lamb Stew
A unique fusion of Japanese and Portuguese flavors, this hearty lamb stew is perfect for a chilly evening. The fragrant and earthy notes of the lamb pair perfectly with the savory broth.
Ingredients
- ●1 1/2 pounds lamb shouldercut into 2-inch pieces
- ●1 cup portuguese red wineor substitute with Japanese red wine
- ●2 tablespoons soy sauceuse Japanese soy sauce for authentic flavor
- ●1 tablespoon mirinsweet Japanese cooking wine
- ●1 tablespoon sushi rice vinegaradds depth and umami
- ●2 inches fragrant gingerpeeled and sliced
- ●1 cup earthly mushroomssliced
- ●1/4 cup green onionschopped, for garnish
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear lamb until browned, about 5 minutes. Remove from pot and set aside.
- 3
Add more oil if necessary, then sauté ginger until fragrant, about 1 minute.
- 4
Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add wine, soy sauce, mirin, and sushi rice vinegar. Stir to combine, scraping up browned bits from bottom of pot.
- 6
Return lamb to pot, cover, and transfer to oven. Braise at 300°F (150°C) for 2 1/2 hours, or until lamb is tender.
- 7
Season with salt and pepper to taste. Garnish with green onions and serve over rice.