Amazing One Pot Lamb Stew Recipes

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

AMAZING ONE-POT LAMB STEW

Steps:

• 1. Mince the garlic and onions, dice the carrots and chop the mushrooms
• 2. Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
• 3. Chop the bacon into chunks
• 4. In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
• 5. Saute the garlic and the spices in the remaining fat.
• 6. Add the lamb meat and saute until browned.
• 7. Add the onions, carrots and cannellini beans and saute for another 2 minutes.
• 8. Add the red wine and beef stock and bring it to a full boil
• 9. simmer for 1 hour or until fork-tender.
• 10. Season with salt and pepper
• 11. Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.