Lamb Stew
Ingredients
- 3 lb. boneless, trimmed lamb shoulder, cut into 2″ cubes
- 2 lb. new potatoes, peeled and cut into 2″ pieces
- 1⁄3 lb. pecorino cheese, cut into ½” cubes
- 1⁄4 lb. piece soppressata or spicy salami, cut into ¼” cubes
- 2 tsp. crushed red chile flakes
- 4 sprigs thyme
- 2 carrots, peeled and cut crosswise into ¼”-thick coins
- 1 large onion, roughly chopped
- 1 rib celery, chopped
- 1⁄2 head (about 12 oz.) curly endive or escarole, ends trimmed and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
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