Lamb Stew
OtherLambIntermediate120 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb thickly sliced bacon, diced
- 3 lb boneless lamb shoulder, cut into 2-inch pieces
- 0.5 tsp black pepper
- 0.5 cup all-purpose flour
- 0.5 tsp salt
- 3 garlic cloves, minced
- 3 onions (1 large + 2 bite-size), chopped and cut
- 4 cup beef stock
- 2 tsp white sugar
- 4 cup diced carrots
- 3 potatoes, cut into chunks
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup white wine
Instructions
- 1
Sauté bacon in a large frying pan; reserve fat and bacon pieces.
- 2
Toss lamb with salt, pepper, and flour to coat evenly. Brown in the bacon fat.
- 3
Transfer browned lamb and bacon to a large stock pot, leaving ¼ cup fat in the pan.
- 4
Sauté garlic and onion in the pan until golden. Deglaze with ½ cup water, then add to the stock pot along with beef stock and sugar.
- 5
Cover and simmer for 1½ hours until lamb is nearly tender.
- 6
Add carrots, potatoes, thyme, bay leaves, and white wine. Simmer covered for 20 minutes more until vegetables are tender.
- 7
Remove bay leaves. Taste and adjust seasoning before serving.
Tags
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