Scottish Hotch Potch Stew, with Lamb Shoulder
Hotch Potch or harvest broth is an “old-timey” recipe for a traditional Scottish lamb stew dating back to the 17th century. It is adaptable to most vegetables such as in this recipe turnips can be used instead of radishes or green beans instead of asparagus. Check your local farmers market for in-season or heritage vegetables.
A variety of legumes are traditionally included such as fava beans, edamame, chickpeas and green peas. It is really up to your taste, imagination and available produce. Nettles are common in the older recipes to supplement limited vegetable availability especially in the spring. If you care to forage and collect some nettles, clip off just the tops. A bit of fresh mint added at the end provides a magical touch.
The video demonstrates how to remove the bone from the cooked meat and prepare the meaty jus broth — a natural way to enhance the flavor of meat dishes. Enjoy chef Alan’s adaptation of this traditional recipe using our delicious grass-fed lamb, goat stew meat, or shoulders!
Serves 4 as an entrée, with an extra serving or so for hungry eaters or leftovers.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a 15 year veteran of the culinary industry, former executive chef of Lucia’s, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as one of the most respected authorites on wild food in the United States. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.
1-2 gallon dutch oven or casserole
12 cast iron skillet or sauté pan with high sides
6 small radishes or baby turnips, peeled and quartered
5 cups shucked fava beans
5 cups green chickpeas, edamame or green peas
8-10 small spring onions or scallions
3 cups of loosely packed nettle tops (spinach can be substituted)
2 cups asparagus, cut into 1 inch pieces
1 small head of lettuce, cut into 1 inch pieces
¼ cup flavorless oil
High quality extra virgin olive oil, fresh chopped mint and chives, for finishing
Fresh mint, about 10 leaves, for finishing the dish
- Preferably the day beforehand, cook the lamb shoulder. Preheat the oven to 325.
- Put the stock and lamb shoulder in the casserole, cover with a piece of parchment and a lid. Cook the lamb shoulder for 3 hours or until tender, then cool for an hour and refrigerate until the fat has risen to the surface of the pot and the lamb is cold which will make sure it doesn’t fall apart when it’s cut.
- Remove the chunks of fat from the pot (it will remove easily) then transfer the lamb to a cutting board, pat dry and with a paring knife, carefully remove the fat cap and bone. Cut the lamb into chunks of approximate 1 inch pieces and reserve separate from the liquid.
- Prepare the vegetables.
- In a large sauté or cast iron pan, heat the oil then add the onions and radishes and sweat until tender. While holding back the lettuce and nettles add the remaining vegetables along with the stock and cook until the vegetables are just tender, covered, for about 3-4 minutes stirring occasionally. Season the vegetables with a good pinch of salt.
- Add the lamb to the pan along with the nettles and lettuce and heat just enough to warm the meat but do not overcook.
- Finally, add mint to the pot and stir to distribute. Double check the seasoning for salt and pepper and adjust as needed.
- Divide the stew equally between 4 heated bowls, drizzling the stock over each portion and finishing with a sprinkle of chives. The stew should be very thick, with only about ¼ cup of natural lamb jus per bowl.
- Drizzle with high quality olive oil.
Video by Repast Studios