| Recipes |
| Lamb Stew 1 1/2 lbs bacon, diced 6 lbs boneless lamb shoulder, cut into 2-inch pieces 1 large onion, chopped 1/2 cup water 4 cups beef stock 1 cup white wine 4 cups carrots, diced 2 large onions, diced 3 potatoes 1 tsp thyme 2 bay leaves 2 tsp white sugar 1/2 tsp black pepper 1/2 cup flour 1/2 tsp salt 3 cloves garlic, minced Saute the bacon in a large skillet, and then set aside (save the meat and the fat) In a bowl, coat the lamb meat with salt, pepper and flour. Brown in the bacon fat. Remove the lamb from the pan and put in a large stock pot. Leave about a quarter cup of fat in the pan. Saute the garlic and one chopped onion until soft. Add 1/2 cup of water to the pan to deglaze then pour pan contents into the stock pot along with the bacon, beef stock and sugar. Simmer for 1 1/2 hours or until tender. Add the rest of the ingredients and simmer for another 20 minutes. |
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