k3v0.net

k3v0.recipe: lamb stew

This is a tasty lamb stew I created from a conglomeration of recipes I found on the web.

Ingredients:

• 2 lbs or so of lamb
• 2 bay leaves
• rosemary
• oregano
• basil
• dried minced shallots
• thyme
• garlic powder
• crushed red pepper
• a can of white kidney beans
• a large can of peeled tomatoes
• i cup of lentils
• 1 tray of baby bella mushrooms
• 1 fennel
• 1 large or 2 medium yellow onions
• 2 large shallots
• 6 cloves of garlic
• 4 red potatoes
• olive oil
• salt
• pepper
• balsamic vinegar
• 4 slices of bacon
• chicken stock
• 2 medium sized zucchinis
• butter

The first step is to make a marinade for the lamb. I did this the day before using some olive oil, salt, pepper, garlic powder and balsamic vinegar. I first trimmed excess fat from the lamb and removed the tough connective tissue. Then I put the meat in a freezer bag and added the spices and then shook it up to ensure even distribution. I then left this in the refrigerator overnight.

The next day I heated up my stew pot with some olive oil, then I put in the slices of bacon. Once the bacon was fairly cooked I began browning the lamb in the beautiful bacon grease. Make sure not to put all the lamb in at once because it won’t brown as well if the pot is crowded. I browned it all in 3 batches or so, removing the browned meat as I went.

After the meat was browned I began working on the aromatics. I added some olive oil and butter and began sauteeing the onions and fennel, then the shallots. Once those were almost done I added the garlic. When the garlic was nice and fragrant I chopped the mushrooms and added those to sautee for a little while.

Once the mushrooms had softened I threw in the can of tomatoes. I increased the heat and began to simmer the mixture with the tomatoes and paste they came in. After they simmered for a while I added the chicken stock, beans, chopped zucchini and chopped potatoes.  I also added a little salt and pepper, as well as basil, thyme, oregano, crushed red pepper and rosemary. Once all the seasonings were added it was time to put the lamb back in the pool. I then put the heat on low and covered it with a lid, stirring occasionally.

After 2 hours or so add the lentils. I added mine too soon and they didn’t stand up well to the 3 hour simmer. At this point I removed the meat so I could take it off the bone. Please note the meat will be really hot so you should let it cool until it’s safe to handle.

After taking the meat from the bone put it back in the stew. I let it stew for around 3 hours total, until it reached a nice thick stew consistency. The meat was super soft and delicious. At this point it is primed and ready for you to enjoy with some bread and butter.

Tags: recipe