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Recipe
Lamb stew with garlic-vinegar sauce
A succulent preparation for a lamb of any name, including Dinner
By Kimberly French
[11/24/99]

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Place butter in a large soup pot (at least 1 1/2 gallons) on a medium-high burner. Add the sliced onions and caramelize them, stirring occasionally. This will take 20 minutes or so.

While waiting for the onions to caramelize:

Also Today Kitchen gods It took a group of real men to satisfy my craving for a home-cooked meal. By Maria Dolan

Combine the veggie stock and the walnut butter with a hand whisk and set aside. Place the rosemary, star anise and bay leaves into a piece of cheesecloth and tie off. (If you don’t have cheesecloth, don’t sweat it. Just remember to fish all that stuff out before you start serving the soup!)

Grate the cheese. (Drink some sherry ... eat some cheddar.)

Let the onions get a deep caramel color and then add the shallot and celery and cook for another minute. Add the sherry and stir vigorously. Once the sherry has evaporated, add the apple cider and the veggie stock/nut butter combo. Bring the soup to a simmer (just under a boil) and leave it there for at least 1 1/2 hours, until it is reduced in volume by one-third. (Come on, you can wait that long.)

When the soup is done cooking add the salt and pepper to taste.

Serve in a warm bowl with a crouton in each, and top with grated cheddar.
salon.com | Jan. 4, 2000

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