Italian Lamb Stew

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This stew makes use of lamb, turnips, carrots and mushrooms.

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Time needed

15 min preparation + 75 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 4 lbs. boneless leg of lamb, cut into 2-inch pieces
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 C. flour
  • 3 Tbs. olive oil
  • 1 lg. onion, chopped
  • 2 garlic cloves, chopped
  • 1 C. dry red wine
  • 2 C. water
  • 2 bay leaves
  • 6 small carrots, peeled
  • 12 med. white turnips, peeled and cut in half
  • 1 lb. fresh whole mushrooms
  • 1 tsp. dried thyme

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Directions

Trim excess fat from lamb. Season with 1 tsp. salt and 1/4 tsp. pepper. Dust lightly with flour. Shake off excess. In a nonreactive Dutch oven, heat 1 1/2 Tbs. olive oil over medium-high heat. Add lamb and cook. Turn frequently for 6 minutes. Add onion and garlic and cook for 2-3 minutes. Add wine, water and bay leaves. Bring to a boil, reduce heat to medium-low, cover, and cook 35 minutes. Add carrots and turnips and cook covered for 15 minutes.

Meanwhile, in a large frying pan, heat remaining 1 1/2 Tbs. olive oil over medium heat. Add mushrooms and cook, stirring, for 5 minutes. Season with thyme and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Add to stew and simmer 5 minutes.

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