Lamb Riblets Stew Recipe

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Lamb Riblets Stew

Bonnie Beck

By
@sailboat

My Mom use to make this..it was one of my favorite meals and she always made it between Christmas and New Years Eve.

Fortunately I am vegetarian who rarely puts meat on my plate. I'll occasionally eat Turkey or Fish during the holidays. I know most of you are wondering why I post recipes with meat in it. Well, there are times I crave some of my favorites and it's a way I get through the craving by sharing all the fantastic recipes I grew up with. And I am missing my Mom dearly right now.

You can do this in a cockpot!


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Comments:

Serves:

4

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 1/2 lb
rinsed, lamb riblets
1
large onion sliced
2 lb
fresh green beans...you can use frozen ones
8
fresh carrots sliced in half
4
large potatoes, peeled and quartered
butter, enough to braise the ribs and onion
garlic powder to taste
salt
pepper
turkey or chicken broth homemade or canned
garlic powder

Directions Step-By-Step

1
It is so easy to make this and let it sit for 2-3 hours in a dutch oven on top of the stove or in the oven or in a cockpot.
2
Sometimes my Mom would save the fat she would drain off before makng the Turkey gravey to braise the Lamb Riblets in...that was my very favorite way.
3
Braise the Lamb Riblets in butter, chicken fat, or turkey fat. Add the onions and brown them. Add salt, pepper and garlic powder to taste.
4
Add the broth. Cover and simmer for 2 hours or until the riblets are almost tender.
5
Add the potatoes, carrots and green beans. Cook until all is tender.
6
Lift the riblets out and the vegetables. Make a gravy. Return all to dutch oven.

Serve hot...

About this Recipe

Course/Dish: Ribs
Main Ingredient: Lamb
Regional Style: German
Other Tag: Heirloom
Hashtag: #lamb