yankee lamb stew
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Ingredients For yankee lamb stew
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3 lblamb shoulder, cut into 2" cubes
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2turnips, cut into 1/2" cubes
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2 Tbspunsalted butter
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1potato, cut into 1/2" cubes
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2 Tbspfresh thyme
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1/2 Tbspwhole black peppercorns
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5 call-purpose stock
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1 cdry white wine
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1/4 cflour
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2 Tbsptomato puree
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1 Tbspminced garlic
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2celery stalks, cut into 4 pieces
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4carrots, cut into 1/2"
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1onion, quartered
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4 Tbspoil
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pepper to taste
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1/2 tspsalt
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1/2 cpeas
How To Make yankee lamb stew
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1Preheat oven to 325.
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2Pat the meat dry and sprinkle with salt and pepper as desired.
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3Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
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4Add the meat, without crowding, in batches if necessary, and brown well on all sides.
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5Remove pieces to a plate as they are done and reserve.
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6Repeat until all meat is browned.
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7Pour off any remaining fat, and replace the casserole over medium heat.
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8Add the onion, half the carrots, celery, garlic and tomato paste.
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9Cook 5 minutes, stirring occasionally.
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10Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
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11Add flour and cook, stirring, an additional minute.
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12Add the wine and cook for about a minute to burn off the alcohol.
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13Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme.
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14Cover, 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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