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
Adjust Servings
-
Lamb Stew
Instructions
-
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.