Lamb Stew

Lamb Stew
2 pounds lamb stew meat, cut into ¨-inch cubes
1 bottle (750 ml) red wine
6 garlic cloves, crushed
2 fresh thyme sprigs
4 fresh rosemary sprigs
1 bay leaf
10 black peppercorns
6 cups beef, chicken or lamb stock
2 medium carrots, split lengthwise and sliced ¨-inch thick
1 large Spanish onion, ¨-inch dice
2 celery stalks, split lengthwise, sliced in ¨-inch pieces
Salt and pepper to taste
¨ pound fresh basil, rough chopped
1 tablespoon grated parmesan
1 tablespoon toasted pine nuts
? cup olive oil
3 tablespoons unsalted butter, divided
2 baked potatoes, still hot
¨ pound fresh arugula
? cup salad dressing, your choice
Combine lamb, wine, garlic, thyme, rosemary, bay leaf, peppercorns, stock, carrots, onion and celery in a bowl and let marinade for 4-6 hours.
Preheat oven to 300 degrees.
Lightly season lamb mixture with salt. Cook covered for 2¨ to 3 hours.
Combine the basil, Parmesan, pine nuts and oil in a food proc-essor or chop by hand until a medium smooth paste is achieved.
When the lamb stew is soft and tender, strain the liquid, transfer to a saucepan and on the stove top, over medium high heat, reduce by half to three-fourths, depending on the flavor you like. Season and finish this sauce with 1 table-spoon of the unsalted butter.
Scoop the flesh out of the baked potatoes and lightly season with salt and pepper. Add remaining 2 tablespoons of butter with a fork and gently mix together.
Return the liquid to the stew and stir. Divide the mashed potatoes into four bowls and with a slotted spoon top with the lamb stew. Spoon the pesto over the top of the stew. Toss arugula with dressing to taste and divide among each bowl for gar-nish.
Serves four.
Chef John Bubula, Thyme, Chicago