Lamb Stew With Garlic

• 6 tablespoons olive oil
• 6-pound lamb shoulder roast, boned (bones reserved), fat trimmed, meat cut into 2-inch pieces
• 2 cups dry white wine
• 8 heads garlic, cloves separated, unpeeled
• 1 bouquet garni (6 parsley sprigs, 8 fresh thyme sprigs, 2 bay leaves)
• 2 cups beef stock
• 2 cups chicken stock of or low-salt broth
• Cheesecloth
• Chopped fresh parsley

1. Preheat oven to 375F. Heat olive oil in heavy large dutch oven over high heat. Add lamb bones to pot in batches and brown well, about 8 minutes per batch. Transfer bones to bowl using slotted spoon. Season lamb with salt and pepper. add meat to pot in batches and brown well, turning frequently, about 5 minutes per batch. Pour off drippings from pot.
2. Add white wine to pot; bring to boil, scraping up any browned bits. Return meat, bones and accumulated juices to pot. Wrap garlic in cheesecloth along with bouquet garni and tie with string to secure. Add to stew and simmer 5 minutes. Add both stocks and bring to simmer. Cover pot, place in oven and bake until meat is tender but still holds together, about 1 hour.
3. Using slotted spoon discard bones. Remove garlic from cheesecloth and transfer to sieve. Discard bouquet garni. Press garlic through sieve into bowl leaving skins behind. Mix garlic into stew. Season with salt and pepper and sprinkle with fresh parsley.

olive oil, white wine, garlic, bouquet garni, beef stock, chicken stock, cheesecloth, fresh parsley

Taken from www.epicurious.com/recipes/member/views/lamb-stew-with-garlic-50132433 (may not work)