Yankee Lamb Stew

Yankee Lamb Stew Recipe

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

How to Make Yankee Lamb Stew


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

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy

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