"This slow-cooked lamb recipe is packed with umami flavors that you can’t resist trying.
When it comes to cooking lamb, shoulder probably isn’t the cut you’d think of first. But inexpensive cuts like lamb shoulder are the unsung heroes of the butcher case. They’re cheaper than other cuts and extremely rich in flavor."
Amazing One-Pot Lamb Stew
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Prep time: 15mins
Cook time: 1hr 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 4 ounce Bacon
- 2 pound lamb shoulder
- Salt and pepper to taste
- 1 tabelspoons Flour
- 1 ounce white onion
- 4 cloves Garlic
- 2 cups dry red wine
- 2 tabelspoons paprika
- 1/2 pound button mushroom
- 4 cups Beef stock
- 1/2 pound canned Canelli Beans
- 1/2 teaspoo dried thyme
- 2 Bay Leaves
- 3 ounce Carrots
- 1/4 cup parsley
Method
Step 1
Mince the garlic and onions, dice the carrots and chop the mushrooms
Step 2
Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
Step 3
Chop the bacon into chunks
Step 4
In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
Step 5
Saute the garlic and the spices in the remaining fat.
Step 6
Add the lamb meat and saute until browned.
Step 7
Add the onions, carrots and cannellini beans and saute for another 2 minutes.
Step 8
Add the red wine and beef stock and bring it to a full boil
Step 9
simmer for 1 hour or until fork-tender.
Step 10
Season with salt and pepper
Step 11
Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.