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Savory Lamb Stew Recipe

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This recipe for Savory Lamb Stew, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Thursday, July 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs boneless lamb shoulder
salt and white pepper
1 1/2 tbsp butter or margarine
1 tbsp cooking oil
1 medium onion sliced
1/2 lb whole mushrooms
1 garlic clove
1 c each dry red wine and broth
1/2 tsp dried thyme leaves
1/4 tsp rosemary
1 bay leaf
3 medium carrots sliced 1/4 inch
8 small onions
chopped parsley for garnish

Directions:
Directions:
Cube lamb and sprinkle with salt and pepper. Brown 1/2 at a time in large skillet in 1 tsp of oil or butter, removing and reserving cubes as they brown. When all the lamb is browned, cook sliced onion and quartered mushrooms in same pan, stirring until mushrooms lightly browned. Return lamb to pan, mix in wine, garlic, broth, thyme, rosemary, and bay leaf. Bring to a boil, cover, reduce heat and simmer 30 minutes. Add carrots and onions. Cover and cook until lamb is tender, about 45 minutes. Remove lamb and vegetables with a slotted spoon to serving dish. Keep warm. Skim and discard fat from cooling liquid; bring to boil; stir until reduced and begins to thicken. Taste, add salt if needed. Cut remaining butter into small pieces, swirl in 1 piece at a time until all melted. Pour sauce over lamb; sprinkle with parsley.

Number Of Servings:
Number Of Servings:
About 12
Preparation Time:
Preparation Time:
About 1 1/4 hours

 

 

 

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