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Add a photoThis slow-cooked lamb recipe is packed with umami flavors that you can’t resist trying.
Some people are a bit afraid of lamb. For them, it’s too gamey. The key to fixing this problem is to cook it low and slow. This recipe is just that kind of lamb recipe. Share it with your lamb skeptical friends.
Ingredients
- 4 ounces Bacon
- 2 lbs lamb shoulder
- Salt and pepper to taste
- 1 tbsp Flour
- 1-ounce white onion
- 4 cloves of Garlic
- 2 cups dry red wine
- 2 tbsp paprika
- 1/2 lb button mushroom
- 4 cups Beef stock
- 1/2 lb canned Canelli Beans
- 1/2 tsp dried thyme
- 2 Bay Leaves
- 3 ounces Carrots
- 1/4 cup parsley
Directions
- Mince the garlic and onions, dice the carrots and chop the mushrooms
- Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
- Chop the bacon into chunks
- In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
- Saute the garlic and the spices in the remaining fat.
- Add the lamb meat and saute until browned.
- Add the onions, carrots and cannellini beans and saute for another 2 minutes.
- Add the red wine and beef stock and bring it to a full boil
- simmer for 1 hour or until fork-tender.
- Season with salt and pepper
- Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 356 | |
| Calories from Fat 214 | 60% |
| Total Fat 23.7g | 30% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 576mg | 24% |
| Potassium 471mg | 13% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.16g | 1% |
| Protein 18.77g | 30% |
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