Revised Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, 24 oz cut in 1 inch cubes*Morton Iodized Salt, 2 tsp Pepper, black, 2 tsp *Breakfast - Oscar Mayer Fully Cooked Bacon (4 slices per serving), 1 serving Fennel, .5 bulb *Roma Tomato- 2 medium, *Clove of Garlic, 2 cloves sliced thinly*Potato Yukon, raw, 4 medium (2-1/4" to 3-1/4" dia.) dicedBaby Carrots, raw, 12 medium Onions, raw, 1 small sliced in wedgesCelery, raw, 2 stalk, medium (7-1/2" - 8" long) cut in 1 inch piecesBlack Olives, canned (small-extra large), 20 small Red Wine, 2 glass (3.5 fl oz) preferably Pinot NoirChicken Broth or Bouillon, 1 cup (8 fl oz) *Fennel seed, 2 tsp Peppercorn, black, 2 tsp *Coriander seed, 2 tsp Basil,3 sprigs Bay Leaf, 1 Thyme, fresh 2 sprigsRosemary, fresh 2 sprigs
Place 1/3 of lamb cubes and all of the bacon on the bottom of the dutch oven salt and pepper to taste. Mix all the other ingredients (not including spices). Place 1/3 of veggies on the lamb and bacon. Make three layers. Add some Pinot Noir and the broth. Make a gami out of the fennel, peppercorn and coriander in a cheese cloth and tie with butcher string. Make a sachet with the fresh basil, rosemary and thyme again tie with butcher string. Add to dutch oven and place in the refrigerator over night.3. Preheat oven to 380 degrees and place on a rack in the center. If making bread, brush egg yolks onto the outside rim and place dough over the cover of the oven. Sprinkle top with flour.Transfer the Dutch Oven to a baking sheet and bake for 30 minutes.
Lower temperature to 280 degrees and bake for another 2 1/2 hours. Remove and let rest 15 minutes.
Serving Size: 8-1cup
Number of Servings: 8
Recipe submitted by SparkPeople user CHOOCO.
Lower temperature to 280 degrees and bake for another 2 1/2 hours. Remove and let rest 15 minutes.
Serving Size: 8-1cup
Number of Servings: 8
Recipe submitted by SparkPeople user CHOOCO.
Nutritional Info Amount Per Serving
- Calories: 312.8
- Total Fat: 9.0 g
- Cholesterol: 78.4 mg
- Sodium: 1,002.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.9 g
- Protein: 28.1 g
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