1 bunch baby gold beets, with tops, peeled and cut in ½ inch cubes, tops washed and roughly chopped
1/2 cup dry white wine
2 russet potatoes, peeled and cut in ½ inch cubes
4 sprigs fresh thyme
4 cups (32 ounces) low sodium vegetable broth
kosher salt, to taste
freshly ground black pepper, to taste
fresh lemon juice, to taste
fresh chopped Italian parsley or chives, to garnish
For the soda bread scones
2 ½ cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon fresh chopped rosemary leaves (or ½ tablespoon dried)
5 tablespoons ghee
2/3 cup dried currants or raisins
1 cup + 1 tablespoon low-fat buttermilk, divided
1 large egg, beaten
Directions
Step 1
For the stew: Heat the oil in a 7 quart Dutch oven or large sauce pot on medium high heat. Season the lamb with a few pinches of salt and black pepper. When the oil is shimmering, add the lamb and sear all of the sides to golden brown. Once browned, remove from the pot to a plate or cutting board.
Step 2
Lower the heat to medium and scoop the onion and carrots into the pot; sweat until the onions are translucent, about 5 minutes, stirring occasionally. Add the beets and lamb; stir to combine.
Step 3
Pour in the white wine, using a wooden spoon or spatula to release the fond (brown bits) from the bottom of the pot. Cook until the wine has reduced by half then add the potatoes, thyme and vegetable broth. Turn the heat up to medium high and bring to a boil; lower to a simmer and cover. Cook until the lamb and vegetables are tender, at least 30 minutes but up to 1 ½ hours. Stir in the beet greens for the last 10 minutes of cooking.
Step 4
Taste and season with salt and lemon juice until the flavor is bright and savory. Garnish with parsley or chives to serve.
Step 5
For the scones: Preheat the oven to 400°F and line a sheet tray with parchment paper.
Step 6
In a large bowl whisk together the flour, baking powder, baking soda, salt and rosemary. Using your fingers, a fork or a pastry cutter, cut in the ghee until the ghee is coated in flour and broken down into pea-sized pieces (or slightly smaller). Toss in the currants or raisins to coat them in flour.
Step 7
Make a well in the middle of the dry ingredients and pour in 1 cup buttermilk and the beaten egg. Stir until everything is just combined (don’t overmix!).
Step 8
Tip onto the counter and fold the dough over itself a few times before patting it out into a circle that is about 1 inch thick. Use a bench scraper or sharp knife, cut into 10 wedges.
Step 9
Transfer the wedges to the prepared sheet tray and brush the tops with the remaining tablespoon of buttermilk. Bake for 12 to 15 minutes, until golden brown on top.
Step 10
Serve alongside the stew.
Step 11
Leftover stew can be stored in an airtight container in the fridge for up to 4 days (it tastes even better the next day!) or frozen for up to 1 month.
Step 12
Leftover soda bread can be stored in an airtight container at room temperature for 2 days or in the freezer, well wrapped, for up to 1 month.
