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Pipestone Lamb Stew

 

11

Yield

12

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

 

Ingredients

2 bay leaves
*
1 large thyme sprigs
*
1 teaspoon thyme
dried
*
4 allspice berries
*
4 pounds lamb
2 medium onions
peeled, halved
6 large garlic cloves
chopped
*
1 ½ cups white wine
dry
*
¼ cup horseradish
*
¼ cup worcestershire sauce
28 ounces italian plum (roma) tomatoes
3 medium carrots
peeled
8 ounces mushrooms, button
chopped
3 large celery stalks
trimmed
*
2 medium russet potatoes
peeled
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 37462% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 207mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 56g
Vitamin A 60% Vitamin C 16%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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