This is Paul’s special take on the classic French stew. Rustic, rich and full of flavour.

Serves: 4 | Prep. time: 30 minutes | Cook time: 3 hours

Ingredients

Lamb
·         1kg diced lamb or 1 shoulder of lamb (deboned and cut into 2-inch pieces)
·         100g garlic cloves
·         1.5 chicken stock
·         10 baby turnips (or use 2 parsnip if turnips are hard or come by)
·         1 carrot (peeled and diced to 2cm)
·         150g haricot beans (or use cannelini beans)
·         3 Tbsp tomato paste
·         1 bouquet garni
·         350ml white wine
·         2 Tbsp mint
·         2 Tbsp parsley
·         2 Tbsp marjoram

Anchovy crumb
·         1 Tbsp olive oil
·         40gm butter
·         8 anchovy fillets, drained and chopped
·         1 cup panko breadcrumbs
·         2 Tbsp flat leaf parsley
·         1 small lemon, zest only
·         Salt and pepper, to taste 

Making it happen

Lamb

1. Add a splash of oil to a large heavy based pan, and place over a high heat.

2. Add the lamb in batches, fry until evenly dark and golden in colour.

3. Remove from the pan and set aside, reserving the oil and fat.

4. Reduce to a medium heat and return the fat from the cooked lamb. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Add the herbs and tomato paste, cook briefly, then add the wine.

5. Return the lamb to the pan, add the bouquet garni and pour enough chicken stock to cover. Bring to the boil and then reduce the heat and allow to simmer gently for 2 hours.

6. When the lamb pieces are soft to the touch, carefully remove and strain off the liquid into a jug. Return to the same pan and reduce the sauce by a quarter.

7. Pass the sauce through a strainer into a clean pan, then add the carrots and turnips, simmer the vegetables for 5 to 10 minutes until tender. Return the lamb to the sauce to keep it warm.

8. Add the beans to the stew and stir through.

Anchovy crumb

1. Heat oil and butter in small frying pan. Add the anchovy and cook for 2 minutes.

2. Add breadcrumbs, stir and cook until golden and crisp. Take off the heat and add the parsley and lemon. Season with salt and pepper.

To serve

Add any extra herbs you have, divide the lamb between bowls, top with anchovy crumb and serve immediately.

Twenty Seven Steps is a wonderful New Regent Street restaurant with a simple formula of doing the basics so very, very right.

twentysevensteps.co.nz