Hearty Lamb Stew

Yields: 4 Servings Difficulty: Medium Prep Time: 40 Mins Cook Time: 3 Hr Total Time: 3 Hr 40 Mins

This recipe was a bit challenging as I am not a big fan of what the original protein (Veal) in the recipe called for.  I improvised a bit with lamb, but this recipe can also be made with Veal, Chicken, or Beef.  I really enjoy the uniqueness of the lamb throughout this dish as it introduces a different mouth feel in texture and taste from the veal. This dish was served with Mashed Potatoes

 

The recipe this was based on came from a little pamphlet from Provimi Veal from a year I won’t even take a guess at 🙂

Ingredients

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    Lamb Stew

Instructions

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    Lamb Stew
  • Preheat oven to 350
  • Render bacon in a dutch pot or oven-safe pot until crispy and set aside.
  • Add light floured lamb to the pot with olive oil and light sear on both sides. Set aside.
  • Add all other ingredients to the pot and saute for 8-12 minutes or until fragrant.
  • Add red wine to deglaze. Add water and lamb to the pot. Let the pot reach a slight boil then transfer to the oven and cook for 45-50 minutes or until lamb is tender. Serve.

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