Lamb Stew
Growing up we always had lambs to take to the stock shows and for eating. When I was a girl, lamb was my favorite meat. My dad continues to love lamb and usually has some on-hand in the freezer so he sent me home with some packages. This recipe I found on-line is delicious! I found the red cooking wine to be essential to the flavor.
Recipe:
4 ounces bacon (4 strips, chopped into 1/4" pieces)
2 pounds boneless leg of lam or lam shoulder trimmed of excess fat, cut into 1 1/2" pieces
1/2 tablespoons sea salt for the lamb plus 1 teaspoon for stew
1 teaspoon black pepper for lamb plus 1/2 teaspoon for stew
1/4 cup AP flour or gluten-free flour
1 large onion, diced
4 garlic cloves, minced
1 1/2 cups red cooking wine
1 ounce mushrooms thickly sliced
4 cups beef broth or stock
1 tablespoons tomato paste
2 bay leaves
1/2 teaspoon dried thyme
1 1/2 pounds small red or gold potatoes halved or baby whole.
5-6 medium carrots, peeled and cut 1/2" thick
1/4 cup finely chopped fresh parsley for garnish
In a 5 quart Dutch oven, sauté chopped bacon over medium heat until browned and fat is released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 tablespoon salt and 1 teaspoon pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 minutes. Add garlic and cook another minute, stirring constantly. Add wine, scraping the bottom to deglaze. Add mushrooms, bring to simmer then cook uncovered 10 minutes. Preheat Oven to 325˚F.
Return bacon and lamb to pot and add broth, tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, thyme and bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil, cover and carefully transfer to preheated oven for 1 hour 45 minutes. When done, potatoes and lamb will be very tender.
Recipe:
4 ounces bacon (4 strips, chopped into 1/4" pieces)
2 pounds boneless leg of lam or lam shoulder trimmed of excess fat, cut into 1 1/2" pieces
1/2 tablespoons sea salt for the lamb plus 1 teaspoon for stew
1 teaspoon black pepper for lamb plus 1/2 teaspoon for stew
1/4 cup AP flour or gluten-free flour
1 large onion, diced
4 garlic cloves, minced
1 1/2 cups red cooking wine
1 ounce mushrooms thickly sliced
4 cups beef broth or stock
1 tablespoons tomato paste
2 bay leaves
1/2 teaspoon dried thyme
1 1/2 pounds small red or gold potatoes halved or baby whole.
5-6 medium carrots, peeled and cut 1/2" thick
1/4 cup finely chopped fresh parsley for garnish
In a 5 quart Dutch oven, sauté chopped bacon over medium heat until browned and fat is released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with 1/2 tablespoon salt and 1 teaspoon pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 minutes. Add garlic and cook another minute, stirring constantly. Add wine, scraping the bottom to deglaze. Add mushrooms, bring to simmer then cook uncovered 10 minutes. Preheat Oven to 325˚F.
Return bacon and lamb to pot and add broth, tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, thyme and bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil, cover and carefully transfer to preheated oven for 1 hour 45 minutes. When done, potatoes and lamb will be very tender.
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