This is a print preview of "Amazing One-Pot Lamb Stew" recipe.

Amazing One-Pot Lamb Stew Recipe
by John Goins

Amazing One-Pot Lamb Stew

This 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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: France French
Cook time: Servings: 8

Wine and Drink Pairings: Bordeaux, Malbec, Petite Sirah, Meritage

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

  1. Mince the garlic and onions, dice the carrots and chop the mushrooms
  2. Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
  3. Chop the bacon into chunks
  4. In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
  5. Saute the garlic and the spices in the remaining fat.
  6. Add the lamb meat and saute until browned.
  7. Add the onions, carrots and cannellini beans and saute for another 2 minutes.
  8. Add the red wine and beef stock and bring it to a full boil
  9. simmer for 1 hour or until fork-tender.
  10. Season with salt and pepper
  11. Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.