Prep 20 mins
Cook 6 hrs
I hadn't made Lamb Stew in quite some time, but with the weather changing from warm to cold from warm to cold...so, I made some for my boyfriend! It was a big hit (and he has never had Lamb before)! So, just to tell you my "measurements" aren't exactly 100%, but close enough!
- 907.18 g stewing lamb (bone in)
- 473.18 ml white wine (or red)
- 4 garlic cloves
- 2 (680.38 g) can chicken broth
- 473.18 ml water (enough to fully cover lamb)
- 2 bay leaves
- 29.58 ml flour
- 2 red potatoes
- 1 yukon gold potato
- 2 carrots
- 1 celery rib
- 141.74 g baby peas
- 2 plum tomatoes
- 44.37 ml tomato paste
- 1 medium onion
- parsley (optional)
- paprika (optional)
- pepper (optional)
- rosemary (optional)
- Take Lamb out of package and put into crock pot.
- Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
- Add 2 garlic cloves, preferably use a garlic press.
- Put the Lamb on high for 4 hours.
- Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
- Chop up onion, potatoes, carrot, celery and tomato.
- Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
- Bake at 350 degrees for 30 min and remove from oven.
- Skim off any fat from the top of the liquid in the crock pot.
- Add, 2 Tablespoons flour and whisk with the cooled liquid.
- Use a garlic press to press the last 2 garlic cloves.
- Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
- Use parsley as a garnish!
I modified this to make on the stovetop. I also left out the carrots, which I don't think go well with lamb. We thought this was excellent, and really liked the richness imparted by the tomato paste. Thanks for posting!