Yankee Lamb Stew
3 lb Lamb shoulder - cut into 2-in cubes 1/2 ts Salt; or to taste Freshly ground black pepper - as desired 4 tb Vegetable oil 1 md Onion; quartered 4 md Carrots; peeled - and cut i...
Ingredients
- 3lblamb shoulder
- 1md onion; quartered
- 4md carrots; peeled
- 2tb tomato paste
- 1/4c all-purpose flour
- 1c dry white wine
- 5c all-purpose stock
- 2tb chopped fresh thyme leaves
Directions
- 1
3 lb Lamb shoulder - cut into 2-in cubes 1/2 ts Salt
- 2
or to taste Freshly ground black pepper - as desired 4 tb Vegetable oil 1 md Onion
- 3
quartered 4 md Carrots
- 4
peeled - and cut into 1/2-in rounds 2 Celery stalks - cut into 4 pieces 1 tb Finely minced garlic 2 tb Tomato paste 1/4 c All-purpose flour
- 5
peeled -and cut into 1/2-in cubes 2 tb Unsalted butter 2 md Turnips
- 6
peeled -and cut into 1/2-in cubes 1/2 c Peas PREHEAT OVEN TO 325F
- 7
Pat the meat dry and sprinkle with salt and pepper as desired
- 8
Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove