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Prep Time: 40 Minutes Cook Time: 420 Minutes |
Ready In: 460 Minutes Servings: 6 |
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The lamb here isnât just tender, it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds lamb stew meat, cubed |
2 shallots, sliced |
2 tablespoons olive oil |
1/2 cup red wine |
2 cans (14-1/2 ounces each) beef broth |
2 medium potatoes, cubed |
1 large sweet potato, peeled and cubed |
2 large carrots, cut into 1-inch pieces |
2 medium parsnips, peeled and cubed |
1 garlic clove, minced |
1 tablespoon mint jelly |
4 bacon strips, cooked and crumbled |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and shake to coat. In a large skillet, brown meat and shallots in oil in batches.
2. Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
3. Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 7-9 hours or until meat is tender. Stir in jelly; sprinkle with bacon. Yield: 6 servings.
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