Yankee Lamb Stew Recipe

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Yankee Lamb Stew

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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


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.

About this Recipe

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