Lamb Riblets Stew
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!
2 1/2 lbrinsed, lamb riblets
1large onion sliced
2 lbfresh green beans...you can use frozen ones
8fresh carrots sliced in half
4large potatoes, peeled and quartered
·butter, enough to braise the ribs and onion
·garlic powder to taste
·turkey or chicken broth homemade or canned
How to Make Lamb Riblets Stew
- 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.
- 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.
- 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.
- Add the broth. Cover and simmer for 2 hours or until the riblets are almost tender.
- Add the potatoes, carrots and green beans. Cook until all is tender.
- Lift the riblets out and the vegetables. Make a gravy. Return all to dutch oven.