Pipestone Lamb Stew

Directions

Tie bay leaves, thyme and allspice berries together in a piece of cheesecloth; set aside.

Brown lamb on all sides in a large. Add the onions and garlic and cook, stirring frequently, until onions begin to turn translucent, 3 to 4 minutes.

Add the cheesecloth bundle, wine, horseradish, Worcestershire and all the vegetables to the meat, crushing the tomatoes with your hands or a wooden spoon.

Season generously with salt and pepper. Bring to a boil, then cover, reduce heat to medium, and cook until potatoes are tender and lamb is falling from the bone, about 3 hours.

Remove cover and continue cooking the stew until it has thickened somewhat but is still soupy, an additional 1 to 1½ hours.

Remove the cheesecloth bundle and season to taste, adding more horseradish if you like.