Receta Lamb Stew Recipe

by Claudia lamascolo

Lamb stew is one of my favorites. I love all the vegetables, taste of the lamb in this stew infused with great herbs and spices. This can be made on top of stove then added to a slow cooker on low. Slow cooking is the key to this lamb melting in your mouth. A great way to enjoy all fresh vegetables during the summer months.Lamb Top Of Stove Stew Recipe 3 pounds lamb shoulder chops cut off the bone carrots 1 cup or more fingerling style 1 tablespoon oil celery 2 stalks cut up red potatoes cubed 3 or 4 peppers sliced 2 bell or hot peppers onions chopped 1  1/2 cup red wine halved grape tomatoes 1 cup green beans 2 cups fresh, frozen or canned and rinsed 2/1/2 cups chicken stock 1 rosemary sprig 3 tablespoons butter 3 tablespoons flour salt pepper to taste water In a large stock pot, add the lamb meat with oil season with salt pepper to taste( I also like cayenne pepper for a little heat, just a pinch). Add the onion, flour, salt and butter. Stir for 1 minute. Add the chicken stock, wine and rosemary. Cook until it thickens around 4 minutes. Add all the vegetables, then cover with water just to cover the meat. Cook on low for 2 hours until tender. Can be cooked and transferred to a slow cooker also for 6 to 8 hours on low.