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yankee lamb stew

Ingredients For yankee lamb stew

  • 3 lb
    lamb shoulder, cut into 2" cubes
  • 2
    turnips, cut into 1/2" cubes
  • 2 Tbsp
    unsalted butter
  • 1
    potato, cut into 1/2" cubes
  • 2 Tbsp
    fresh thyme
  • 1/2 Tbsp
    whole black peppercorns
  • 5 c
    all-purpose stock
  • 1 c
    dry white wine
  • 1/4 c
    flour
  • 2 Tbsp
    tomato puree
  • 1 Tbsp
    minced garlic
  • 2
    celery stalks, cut into 4 pieces
  • 4
    carrots, cut into 1/2"
  • 1
    onion, quartered
  • 4 Tbsp
    oil
  • pepper to taste
  • 1/2 tsp
    salt
  • 1/2 c
    peas

How To Make yankee lamb stew

  • 1
    Preheat oven to 325.
  • 2
    Pat the meat dry and sprinkle with salt and pepper as desired.
  • 3
    Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
  • 4
    Add the meat, without crowding, in batches if necessary, and brown well on all sides.
  • 5
    Remove pieces to a plate as they are done and reserve.
  • 6
    Repeat until all meat is browned.
  • 7
    Pour off any remaining fat, and replace the casserole over medium heat.
  • 8
    Add the onion, half the carrots, celery, garlic and tomato paste.
  • 9
    Cook 5 minutes, stirring occasionally.
  • 10
    Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
  • 11
    Add flour and cook, stirring, an additional minute.
  • 12
    Add the wine and cook for about a minute to burn off the alcohol.
  • 13
    Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme.
  • 14
    Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender.

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