Lamb Stew Recipe

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Lamb
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Lamb Stew

Contributed by: Melinda

We eat a lot of lamb. I often have friends who admit that they didn't think they liked lamb until they had it here. Thats just because it's not one of the most common meats readily available. It has much more flavor than beef or pork so you don't need as much. It also is more able to adapt to numerous seasoning styles making it perfect for mediterranean, middle eastern, asian and barbeque. Frankly, you can substitute lamb for any kind of meat in highly seasoned dishes. For less highly seasoned dishes, you can still substitute lamb, but learning good cooking methods is very important. Try the Smoked Leg of Lamb recipe or Shish Kabob cooked to medium-rare. It is extremely versatile and there are so many flavoring variations that make it really an exciting meat.

2-4 lbs lamb stew meat on bone
Garlic powder
Onion powder
Salt (approx. 1.5)
Pepper
Water
1 tsp ground Allspice
pinch Cinnamon
1 clove or pinch ground clove
2 small bay leaves
2 very large (not elephant) or 4 large cloves garlic, skin on and crushed gently
2-4 tsp Bovril Beef flavoring
2 leeks, cut lengthwise, cleaned and sliced into 1/2 - 1 inch pieces
1 very large sweet onion (Maui, Mayan), chopped or sliced
2 very large cloves garlic, minced
2 carrots, cut into 1/2 - 1 inch pieces
2 small turnips, diced
2 stalks celery, cut into 1/2 - 1 inch pieces
2-3 tbl flour 4 small-med Yukon Gold potatoes, cut into 8ths or 16ths depending on size
1 1/2 tsp salt
Fresh ground pepper
1 cup fruity red wine such as Merlot or Pinot Noir
Fresh chopped parsley

Step 1

Sprinkle lamb bones with garlic powder, onion powder, 1 tsp salt and pepper
Place in a baking dish and roast in a 350-400 degree oven until well browned
Step 2
Place lamb bones and pan drippings (if roasted as in Step 1) into a large pot
Add just enough water to cover
Add Allspice, Cinnamon, Clove, bay leaves, garlic and Bovril
Bring to a boil and simmer for about 2 hours, until the meat begins to shrink on the bone
Remove meat and bones from the stock and allow to cool
Meanwhile, pour the stock through a sieve into a sealable container and refrigerate overnight
When the meat has cooled enough to handle, remove meat from bones and discard as much fat as possible.
Cut into bite sized pieces and refrigerate meat in a separate container from stock
Step 3
Remove fat layer from the surface of the stock container
Place stock and lamb meat into a large pot and bring to a boil
Add wine and turnip
In a sauté pan, melt 1 tbl butter or margarine in 1 tbl oil
When butter stops sizzling, add onion, carrots, celery, leeks and 1/2 tsp salt
When onion mix has browned slightly, add garlic and saute for about 2 more minutes
Sprinkle flour over all and stir and cook for about 2-3 minutes
Add onion mix to lamb pot and combine well
Add potatoes and bring to a boil
Reduce heat to med-low / medium and cook until potatoes are very soft.
Serve with bread or rolls

Roasting the bones makes for an especially rich and deep flavor.

Questions about this recipe?