
Lamb Stew

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The best meatfor lamb stew comes from the shoulder or the shanks. Most butchers and supermarkets sell already-cubed lamb stew meat, but if you can't find it, you can buy lamb shoulder chops or shanks and bone them. You will need about twice the weight of chops or shanks to get the necessary weight of stew meat. Once you have made the basic stem you can serve it as it is - leave the carrots, onion, and garlic in or pick them out - or you can jinish it as described in the variations thatfollow. Flouring and browning the meat in a pan coated with hot oil will give the stew a deeper color and the flour will thicken the braising liquid, but this is a time-consuming step and not at all necessary. Makes 6 main-course servings.
ingredients
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serves: 6
4 pounds lamb stew meat (or 8 pounds lamb shoulder chops or lamb shanks)
Salt
Pepper
1/2 cup flour
3 tablespoons olive oil
4 cloves garlic (crushed)
1 large carrot (peeled, halved lengthwise, and sliced)
1 large onion (sliced)
1 cup dry white wine
3 cups broth (or water)
Bouquet garni
1 tablespoon flour for thickening (optional)
1 tablespoon room-temperature butter for thickening (optional)
Servings Per Recipe: 6
Amount per Serving
Calories: 789
- Total Fat: 34.3 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1836.4 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 15.1 g
- Sugars: 5.8 g
- Protein: 65.9 g
preparation

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