Rosemarylambstew Recipes

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TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  • Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
  • Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

LAMB STEW RECIPE



Lamb Stew Recipe image

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h40m

Number Of Ingredients 16

4 oz bacon ((4 strips, chopped into 1/4" strips))
2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2" pieces)
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour or gluten free flour*
1 large yellow onion (diced)
4 garlic cloves (minced)
1 1/2 cups good red wine (*)
1 lb button mushrooms (thickly sliced)
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes (halved or quartered into 1" pieces)
4 medium carrots (10 oz, peeled and cut into 1/2" thick pieces)
1/4 cup parsley (finely chopped for garnish)

Steps:

  • In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
  • While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
  • Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
  • Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ROSEMARY LAMB STEW



Rosemary Lamb Stew image

Make and share this Rosemary Lamb Stew recipe from Food.com.

Provided by Marlena

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb lamb stew meat
1 large potato, peeled and cubed
1/2 onion
1/4 cup flour
3 cups hot chicken broth
2 tablespoons olive oil
2 stalks celery, plus some celery leaves, chopped
4 -6 mushrooms, sliced (optional)
2 teaspoons fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon oregano
1/4 teaspoon sage
1/8 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons red wine (optional)

Steps:

  • Heat one tablespoon oil in cooking pot.
  • Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
  • Remove from pot and set aside.
  • Heat the other tablespoon oil in the pot and add the meat.
  • Sauté over medium heat until browned on all sides.
  • Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
  • Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
  • Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.

Nutrition Facts : Calories 217, Fat 8.7, SaturatedFat 2, Cholesterol 40.8, Sodium 482.5, Carbohydrate 16.8, Fiber 2, Sugar 1.6, Protein 17.2

ROSEMARY BEEF STEW



Rosemary Beef Stew image

I have been making this stew for years and everyone raves about it! Even my four picky kids with different tastes. They always ask for more! Hearty and thick yet tender beef (it gets thicker the more you let it simmer) are full of flavor. Best served with rosemary olive oil bread or biscuits for the best dipping sauce you've ever had at home!

Provided by Michelle Baribeault Sanderson

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h35m

Yield 10

Number Of Ingredients 15

2 pounds cubed beef stew meat
½ cup all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
¾ cup olive oil
2 (64 fluid ounce) bottles vegetable juice (such as V8®)
8 medium Yukon Gold potatoes, peeled and quartered
4 large carrots, peeled and sliced
1 large yellow onion
3 stalks celery, sliced
2 beef bouillon cubes
1 tablespoon chopped fresh rosemary
½ tablespoon fresh thyme leaves
3 bay leaves
salt and ground black pepper to taste

Steps:

  • Place stew meat, flour, salt, and pepper in a large resealable plastic bag; shake until coated.
  • Heat olive oil in a large 6- or 8-quart pot or Dutch oven over medium-high heat until it shimmers. Add 1/2 of the meat and cook until browned on all sides, turning as needed. Transfer to a bowl. Repeat with remaining meat.
  • Return all browned meat to the pot and pour in vegetable juice. Add potatoes, carrots, onion, celery, bouillon cubes, rosemary, thyme, and bay leaves. Cover and bring to a boil, 10 to 15 minutes. Reduce heat and simmer, stirring occasionally, until meat is tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 56 g, Cholesterol 50.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 1593.1 mg, Sugar 16 g

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