Side Pannel
Pipestone Lamb Stew
Pipestone Lamb Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Stews
Ingredients List
- 2 Bay leaves
- 1 lg Bunch fresh thyme sprigs* or
- 1 ts Dried thyme
- 4 Allspice berries
- 4 lb Lamb stew meat with bones
- -- trimmed
- 2 md Onions; peeled and halved
- -- cut in 1/4" thick slices
- 6 lg Garlic cloves; peeled
- -- coarsely chopped
- 1 1/2 c Dry white wine
- 1/4 c Prepared horseradish
- 1/4 c Worcestershire sauce
- 28 oz Can plum tomatoes
- 3 md Carrots; peeled**
- 8 oz Button mushrooms
- -- stems trimmed
- -- caps coarsely chopped
- 3 lg Celery ribs; trimmed***
- 2 md Waxy potatoes
- -- peeled and quartered
- 2 md Russet potatoes; peeled
- -- cut in eighths
- Salt and pepper; to taste
Directions
GARNISH
1 sm Bunch Italian parsley
(opt'l.)
*Strip leaves from the thyme sprigs, to equal abt. 2 tb. of fresh thyme.
**Cut carrots diagonally into 1/2" thick slices.
***Cut celery ribs diagonally into 1/2" thick slices.
Tie bay leaves, thyme and allspice berries together in a piece of
cheesecloth; set aside.
Brown lamb on all sides in a large (at least 8 qt.) heavy stockpot over
medium-high heat, 8 to 10 minutes. Add the onions and garlic and cook,
stirring frequently, until onions begin to turn translucent, 3 to 4
minutes.
Add the cheesecloth bundle, wine, horseradish, Worcestershire and all the
vegetables to the meat, crushing the tomatoes with your hands or a wooden
spoon. Season generously with salt and pepper. Bring to a boil, then
cover, reduce heat to medium, and cook until potatoes are tender and lamb
is falling from the bone, about 3 hours. (You can also transfer the stew to
a preheated 350 F. oven and cook it there for the same amount of time.)
Remove cover and continue cooking the stew until it has thickened somewhat
but is still soupy, an additional 1 to 1 1/2 hours. Remove the cheesecloth
bundle and season to taste, adding more horseradish if you like. Mince
parsley; sprinkle over stew. Serve immediately.
1 sm Bunch Italian parsley
(opt'l.)
*Strip leaves from the thyme sprigs, to equal abt. 2 tb. of fresh thyme.
**Cut carrots diagonally into 1/2" thick slices.
***Cut celery ribs diagonally into 1/2" thick slices.
Tie bay leaves, thyme and allspice berries together in a piece of
cheesecloth; set aside.
Brown lamb on all sides in a large (at least 8 qt.) heavy stockpot over
medium-high heat, 8 to 10 minutes. Add the onions and garlic and cook,
stirring frequently, until onions begin to turn translucent, 3 to 4
minutes.
Add the cheesecloth bundle, wine, horseradish, Worcestershire and all the
vegetables to the meat, crushing the tomatoes with your hands or a wooden
spoon. Season generously with salt and pepper. Bring to a boil, then
cover, reduce heat to medium, and cook until potatoes are tender and lamb
is falling from the bone, about 3 hours. (You can also transfer the stew to
a preheated 350 F. oven and cook it there for the same amount of time.)
Remove cover and continue cooking the stew until it has thickened somewhat
but is still soupy, an additional 1 to 1 1/2 hours. Remove the cheesecloth
bundle and season to taste, adding more horseradish if you like. Mince
parsley; sprinkle over stew. Serve immediately.
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