Presented here is my all-time favorite stew, the Persian celery stew. The traditional version does not contain brown stock and brown roux. Also unlike here, the acidity in the classic stew comes from dried Persian limes. Here I used preserved lemon, which can act as a good substitute for dried limes.
Ingredients:
7.05 Oz (~200 gr) Italian parsley with tender stems, finely chopped
3.52 Oz (~100 gr) mint, finely chopped
14.1 Oz (~400 gr) celery stalks, half finely chopped; the other half very coarsely chopped.
1/2 preserved lemon (or 2 dried Persian limes)
1 medium yellow onion, finely chopped
1.1 Pounds (~500 gr) lamb shanks (or beef short ribs)
4 TBSP oil
2 TBSP flour
1/2 TSP turmeric
Pinch of saffron
2 cups brown beef stock (or water)
 |
Cut the veggies; half the celery stalks should be diced finely, while the other half left coarsely chopped lengthwise.
|
 |
Season the meat with salt and pepper. Wash, drain, dry, and finely chop the herbs.
|
 |
Put the herbs, the coarsely chopped part of the celery stems and preserved lemon slices in a slow cooker pot. Alternatively, you can cook the stew on the stove and over low heat.
|
 |
In a hot pan, brown all sides of the meat. Transfer to the pot.
|
 |
Lower the heat, and add the veggies and cook until translucent. Add the turmeric and flour. Stir constantly to attain a light brown roux.
|
 |
| Deglaze the pan with the stock, bring to a boil. Add to the pot. Make sure 2/3 of the meat is submerged in the liquid. Add more water, otherwise. |
 |
Line a piece of parchment paper on the surface and braise for 5 hours in low. Skim the excess fat before serving.
|
Comments
crock pot
از همه بهتره