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 lb
- rinsed, lamb riblets
- large onion sliced
- 2 lb
- fresh green beans...you 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.