Lamb Stew With Peaches and Verjuice

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• Salt
• pepper to taste
• 3 tablespoons olive oil, or more if needed
• 3 medium onions, diced
• 2 tablespoons tomato paste
• About 3 cups chicken stock
• 4 firm but ripe peaches, peeled, pitted and quartered
• 13 cup verjuice
• 13 cup roughly chopped fresh mint

1. Dry lamb with paper towels and sprinkle generously with salt and pepper.
2. Heat 2 tablespoons oil in a Dutch oven or other large, heavy-bottomed pot over medium-high heat until hot but not smoking.
3. Add the lamb in batches, making sure the pan is not crowded, and brown well.
4. Remove lamb cubes to a platter as they are browned.
5. Pour off fat or, if necessary, add oil so you have about 2 tablespoons total.
6. Add onions and cook, stirring occasionally, until nicely browned, 10 to 12 minutes.
7. Add tomato paste and cook, stirring frequently, for another 2 minutes.
8. Put meat and any accumulated juices back into the pan and add enough chicken stock to cover meat.
9. Bring to a boil, then skim any film off the top, reduce heat to medium-low so the liquid is at a slow simmer, cover and cook until lamb is tender, 1 1/2 to 2 hours.
10. Meanwhile, heat 1 tablespoon oil in a saute pan over medium-high heat until hot but not smoking.
11. Add peach quarters and cook, stirring occasionally, until lightly browned, about 5 minutes.
12. Add peaches to stew along with verjuice, and continue to cook, covered, until the peaches are very soft but not disintegrated, about 20 minutes.
13. Add mint, adjust seasoning as necessary, and serve.

lamb shoulder, salt, pepper, olive oil, onions, tomato paste, chicken stock, peaches, verjuice, fresh mint

Taken from cooking.nytimes.com/recipes/1013326 (may not work)