Hearty Lamb Stew

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 :)

• Difficulty: Medium
• Category: Supper
• Cuisine: American
• Cooking Method: Bake, Saute, Simmer

Ingredients

Lamb Stew

• 4 bacon strips (rendered and cooked crisp)
• 4 celery stalks (sliced into half inch pieces)
• 1 1/2 cup mushrooms (sliced)
• 3 tbsp butter
• 2 onions (roughly chopped)
• 3 garlic cloves (minced)
• 1 tbsp flour
• 2 cup water
• 1 tbsp chicken stock base
• 2 carrots (sliced )
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 1/2 tsp salt
• 2 bay leaf
• 1 sprig of parsley
• 1/2 tsp fresh thyme
• 1/2 cup frozen string beans
• 1 cup small red potatoes (sliced in half)
• 1 cup red wine (whatever you drink or prefer to cook with)
• 2 tbsp olive oil

Instructions

Lamb Stew

1. Preheat oven to 350
2. Render bacon in a dutch pot or oven-safe pot until crispy and set aside.
3. Add light floured lamb to the pot with olive oil and light sear on both sides. Set aside.
4. Add all other ingredients to the pot and saute for 8-12 minutes or until fragrant.
5. 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.