Braised Lamb & Spring Vegetable “Hobo Skillet”
Inspired by a dish from chef Tim Bando of the Grove Hill Restaurant, Chagrin Falls, Ohio.
Serves 4
This one skillet dinner involves a day before preparation of the ingredients so it is an easy assemble and cook after a long day outside.
For the Lamb:
- 3 lb boneless lamb shoulder
- salt and pepper
- ¼ vegetable or olive oil
- 6 garlic cloves, chopped
- 2 Spanish onions, chopped
- 1 red pepper, diced
- 2 tablespoons fennel seed
- 2 cups chopped canned plum tomatoes
- 2 cups red wine
- 2 cups chicken stock
- 1 cup parsley, chopped
- 1 small bunch thyme
In late March, on a quiet Wednesday morning an Estia breakfast customer overheard me describing my daughters summer job in Maine. As I moved back toward the kitchen he quietly suggested I look into a far away dining room in Freedom, Maine called {the} Lost Kitchen, “it’ll be well worth the effort” he said.
