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Post by marlaoh on Mar 11, 2004 7:42:51 GMT -6
Irish Lamb Stew
1 1/2 pounds thickly sliced bacon, diced 6 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 3 cloves garlic, minced 1 large onion, chopped 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 2 large onions, cut into bite-size pieces 3 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white wine 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. 2 Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. 3 Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. 4 Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. Makes 10 servings
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