Pipestone Lamb Stew
Yield
12 servingsPrep
20 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bay leaves
|
*
|
| 1 | large |
thyme sprigs
|
* |
| 5 | ml |
thyme
dried |
*
|
| 4 | each |
allspice berries
|
*
|
| 1.8 | kg |
lamb
|
|
| 2 | medium |
onions
peeled, halved |
|
| 6 | large |
garlic cloves
chopped |
*
|
| 355 | ml |
white wine
dry |
*
|
| 59 | ml |
horseradish
|
*
|
| 59 | ml |
worcestershire sauce
|
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
|
|
| 3 | medium |
carrots
peeled |
|
| 231.2 | ml/g |
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.
