Lamb Stew

For a cool Fall Saturday evening meal,what could be more satisfying than Lamb Stew. This takes a little departure from a classic Irish Lamb Stew. It has more veggies, no potato and uses red wine instead of Guinness beer. You could easily switch this an Irish stew if you’d like.

We didn’t have lamb leg or shoulder, so we cut up 4 lamb chops.

Lamb shoulder or leg
Smoked paprika 1 Tsp
Thyme 3/4 Tsp
Black pepper 1/2 Tsp
Cumin ground 1/2 Tsp
Clove ground 1/2 Tsp
Coriander ground 1/2 Tsp
Carrot 1 1/2 cut into rough equal chunks
Onion 1 small thinly chopped
Garlic 2 minced
Chili flakes 1/4 Tsp (Flatiron Pepper Flakes!)
Worcestershire sauce 1/2 tbsp
Olive oil 3 tbsp
2 cup beef bone broth (stock or broth is fine)
2 stalks of celery

Below are our non-traditional veggie additions

1 cup red wine
1 cup yellow bell pepper
A few handfuls of trimmed, cut up kale
The whites of 1 large leek, diced
Diced parsley

Dust your lamb with flour.

In a dutch oven, brown the lamb chucks in olive oil. Don’t cook through, just sear. Set aside, but leave the fond.

Cook you chopped onions for a few minutes, add your celery, bell pepper and carrots, cook for about 8 minutes. Add your leeks. Add thee meat AND bones.

Add the stock and wine. Add water or broth to make sure everything is covered with liquid. Add thyme and seasoning and stir well. Bring to a simmer and cover for at least 45 minutes. Stir in the kale and cook 10 minutes. Add the parsley, stir and cook 5 minutes. Meanwhile, toast some bread, brushed with olive oil infused with garlic.

Enjoy!