Amazing One-pot Lamb Stew
From winosity 3 years ago
- 1 hr 25 mins to make
- Serves 8
This slow-cooked lamb recipe is packed with umami flavors that you can’t resist trying. When it comes to cooking lamb, shoulder probably isn’t the cut you’d think of first. But inexpensive cuts like lamb shoulder are the unsung heroes of the butcher case. Read more They’re cheaper than other cuts and extremely rich in flavor. Some people are a bit afraid of lamb. For them, it’s too gamey. The key to fixing this problem is to cook it low and slow. This recipe is just that kind of lamb recipe. Share it with your lamb skeptical friends. You can also add spices such as star anise, or five-spice or allspice to deal with the gamey flavor of the lamb and add more depth of flavor. A teaspoon of chili flakes will add just a hint of heat. More info in: https://winosity.com/amazing-one-pot-lamb-stew/ See less
Ingredients
- 4 ounces bacon shopping list
- 2 lbs lamb shoulder shopping list
- Salt and pepper to taste shopping list
- 1 tbsp Flour shopping list
- 1-ounce white onion shopping list
- 4 cloves of Garlic shopping list
- 2 cups dry red wine shopping list
- 2 tbsp paprika shopping list
- 1/2 lb button mushroom shopping list
- 4 cups beef stock shopping list
- 1/2 lb canned Canelli beans shopping list
- 1/2 tsp dried thyme shopping list
- 2 bay leaves shopping list
- 3 ounces carrots shopping list
- 1/4 cup parsley shopping list
How to make it
- Mince the garlic and onions, dice the carrots and chop the mushrooms
- Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
- Chop the bacon into chunks
- In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
- Saute the garlic and the spices in the remaining fat.
- Add the lamb meat and saute until browned.
- Add the onions, carrots and cannellini beans and saute for another 2 minutes.
- Add the red wine and beef stock and bring it to a full boil
- simmer for 1 hour or until fork-tender.
- Season with salt and pepper
- Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.
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