Shepherds Lamb Stew Recipes

SHEPHERD'S LAMB STEW

Steps:

• Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
• Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
• Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
• Return sauce to the lamb.
• Sprinkle over the crumb/parmesan mix.
• Return to the oven to brown (about 10 minutes).
• Serve sprinkled with plenty of fresh parsley.

AUSTRALIAN-IRISH SHEPHERD'S STEW BY SY

Steps:

• Combine the seasoned flour ingredients in a medium bowl.
• Dust lamb.
• Heat olive oil in skillet.
• Brown meat over high heat for 8-10 minutes.
• Remove meat, discard fat and place meat in large pot (clean pot).
• Add chicken/beef stock, carrots, onions, celery, rosemary, thyme and parsley.
• Cover, bring to boil, reduce heat and simmer for 1/2 hour.
• Add potatoes, and simmer for 15 more minutes; don't over cook the potatoes and turnips.
• Remove lid.
• Add blended flour and water.
• Add Mixed Vegetables.
• Simmer uncovered for another 15 minutes.
• Season to taste and serve.

SHEPHERD'S STEW WITH DUMPLINGS

Steps:

• Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the ground lamb, 1/2 teaspoon salt and a couple turns of pepper and cook, breaking up the meat a little, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon and reserve the pan drippings.
• Add the remaining 3 tablespoons butter to the pot. Stir in the carrots, onion and thyme and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is toasted, about 1 minute. Add the wine and simmer until almost completely absorbed, about 2 minutes.
• Return the meat to the pan, add the broth and bring to a simmer. Cook until the sauce thickens and the meat is tender, about 15 minutes. Stir in the gnocchi and cook until warmed through, about 3 more minutes.
• Ladle the stew into bowls and sprinkle with the mint.

TRADITIONAL LAMB STEW

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.