Lamb Riblets Stew

Lamb Riblets Stew Recipe

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Bonnie Beck


My Mom use to make 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!

★★★★★ 2 votes
30 Min
3 Hr
Stove Top


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

How to Make Lamb Riblets Stew


  • 1It 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.
  • 2Sometimes 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.
  • 3Braise the Lamb Riblets in butter, chicken fat, or turkey fat. Add the onions and brown them. Add salt, pepper and garlic powder to taste.
  • 4Add the broth. Cover and simmer for 2 hours or until the riblets are almost tender.
  • 5Add the potatoes, carrots and green beans. Cook until all is tender.
  • 6Lift the riblets out and the vegetables. Make a gravy. Return all to dutch oven.

    Serve hot...

Printable Recipe Card

About Lamb Riblets Stew

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