"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LAMB STEW Recipe

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This recipe for LAMB STEW, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 Lamb shanks, cut into 1" pieces
4 or 5 potatoes, peeled & quartered
1 lb. carrots, peeled and cut into 1" pieces
1 medium rutabaga, peeled and cut into chunks
5 medium onions, peeled & quartered
1 cup Beef Broth
3/4 cup red wine
1 tsp dry rosemary
1/2 tsp black pepper
1 cup flour
1 tsp granulated garlic

Directions:
Directions:
Blend flour black pepper, rosemary and garlic. Dredge lamb pieces in flour and brown in a large skillet. Transfer the browned lamb to a large pot. Add potatoes, onions, carrots and rutabaga to pot. Deglaze skillet with wine, and add to pot. Add Beef broth, and bring to boil. Reduce heat to medium. Cover and simmer, stirring occasionally, for about 2 hours.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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