Lamb stew

This basic lamb stew was designed with simplicity in mind. With a few ingredients and some pantry staples – you got yourself a well balanced, flavorful stew. Perfect for any fall, winter, or even spring, occasion.

  • 1 tbsp cooking oil
  • 2 tbsp butter
  • Salt and pepper for seasoning
  • 2 lbs boneless lamb shoulder or 2.5 lbs bone in should fillets or 2.5 lbs lamb shank
  • 1 onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 8 oz baby bella mushrooms, quartered
  • 2 tbsp flour
  • 2 tsp dried herbs
  • 2 bay leaves
  • 1 small stick cinnamon or tsp ground (optional)
  • 1 tbsp tomato paste
  • 2 tbsp red wine vinegar or 1/2 a cup of red or white wine
  • 3.5 cups chicken stock
  • 10-12 oz golden Yukon or red bliss potatoes
  • 10-12 oz thick cut carrots, cut on bias
  • Juice of 1 lemon (add at end)
  • Parsley, chopped for garnish

Preheat oven to 325. Season then Brown lamb in a Dutch oven on medium to med/high heat. Do so in batches if you must. Remove lamb from pot, reserve. Add butter to pot, medium heat. Add celery and onion sautée for 5-7 minutes. Add mushrooms, cook another 5 minutes then add tomato paste and flour, stirring. Cook in vinegar to stew base. Season as you go. *add a little water or stock to remove any fond as you go* Add lamb (and any collected juices), potatoes, carrots, dried herbs, bay leaves and stock all back to pot. Bring to boil, then down to simmer. Cover and cook in stove for roughly 1.5 hours, or until lamb is fork tender and potatoes and carrots are tender. Degrease stew if desired. Add juice of 1 lemon to finished stew and stir. Garnish with freshly chopped parsley and flaky sea salt. Serve with fresh toasted bread.

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