Lamb Stew

It’s rainy and cool, and now we’re hungry for some hearty comfort food.  This is a deliciously perfect dish for fall.  If you don’t like lamb, use beef or pork.

Lamb Stew

Lamb Stew

Ingredients

  • 2-3 TBSP extra virgin olive oil
  • 2 lamb shanks
  • Salt and pepper
  • All purpose flour
  • 1 small onion, chopped
  • 4 large garlic cloves, cut in pieces
  • 1 (17 oz) container organic lentil soup*
  • 1 (14 oz) can diced tomatoes
  • 1 bottle beer
  • Chunks of carrot, celery, and sweet potato
  • 1/2 cup torn cilantro or parsley
  • 2 bay leaves
  • 1 TBSP balsamic vinegar
  • Thyme leaves
  • Torn basil
  • A few rosemary leaves
  • A few torn sage leaves
  • Baby spinach or chopped swiss chard

Instructions

  1. Heat oil in a heavy dutch oven. Salt and pepper lamb, dust with flour, and brown in heated oil.
  2. Add onion and garlic, and continue cooking for about 5 minutes.
  3. Stir in the rest of the ingredients, except for spinach. Cover and cook on low for several hours, until meat is tender. Taste for seasoning.
  4. Stir in spinach.
  5. Serve on rice or mashed potatoes.
  6. *I had lentil soup, so I decided to use it, but you could add lentils and water
  7. This recipe could easily be done in a slow cooker.
  8. One addition that would work well would be to sauté some bacon pieces, before lamb is browned.
http://www.centexcooks.com/lamb-stew/