Lamb Stew Bone In

Bone-in lamb stew is a rich and hearty dish, perfect for cozy meals. The bones add depth of flavor and make the stew even more satisfying. Here’s a basic recipe to guide you through making a delicious bone-in lamb stew:

Ingredients:

• 2-3 lbs bone-in lamb stew meat (such as shanks or shoulder, cut into chunks)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3 carrots, peeled and cut into chunks
• 2-3 potatoes, peeled and cut into chunks
• 1-2 cups parsnips or turnips, peeled and cut into chunks (optional)
• 1 cup celery, chopped
• 1 cup red wine (optional, can use more broth if preferred)
• 4 cups beef or lamb broth (or a combination of both)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 2 tablespoons fresh rosemary (or 1 tablespoon dried)
• 2 tablespoons fresh thyme (or 1 tablespoon dried)
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• 1 cup frozen peas (optional, added in the last 10 minutes)

Instructions:

1. Brown the Lamb:
   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the lamb chunks in batches (don’t overcrowd the pot) and brown on all sides. Remove and set aside.
2. Sauté Vegetables:
   • In the same pot, add a little more oil if needed, then add the chopped onion and garlic. Sauté until softened and translucent.
3. Add Tomato Paste:
   • Stir in the tomato paste and cook for a couple of minutes until it darkens slightly and becomes fragrant.
4. Deglaze the Pot:
   • Pour in the red wine, if using, and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
5. Add Broth and Tomatoes:
   • Add the diced tomatoes (with their juices) and broth. Stir to combine.
6. Add Herbs and Spices:
   • Return the browned lamb to the pot. Add rosemary, thyme, bay leaf, salt, and pepper.
7. Simmer:
   • Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the meat is falling off the bone.
8. Add Vegetables:
   • Add carrots, potatoes, celery, and any other root vegetables. Continue to simmer for another 30-45 minutes, or until vegetables are tender.
9. Thicken the Stew (optional):
   • If you prefer a thicker stew, you can mix 2 tablespoons of flour with a bit of water to make a slurry. Stir this into the stew and cook for an additional 10 minutes until thickened.
10. Finish:
    • About 10 minutes before serving, add the frozen peas, if using.
11. Adjust Seasoning:
    • Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Serving Suggestions:

• Serve the stew with crusty bread, over mashed potatoes, or with a side of rice.
• Garnish with fresh parsley for a pop of color and freshness.

Enjoy your bone-in lamb stew! It’s a comforting dish that’s perfect for cold weather or any time you want a hearty meal.