Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Lamb Stew Dellarobbia




Source of Recipe


the web


List of Ingredients




1 whole shoulder of lamb
Flour
Salt and pepper, to taste
Paprika
1/2 cup oil or bacon fat
4 large onions
1 can consommé
2 cans onion soup
4 large carrots
3 large stalks celery
1 cup coarsely chopped parsley
4 turnips
Summer savory, if available
Bay leaf
1 large can tomatoes
Gravy concentrate
Fresh vegetables

Recipe



Have butcher cut a whole shoulder of lamb into 2-inch chunks. Remove as much of the fat as possible and roll each piece in flour generously that has been combined with salt, pepper, and paprika.

Put 1/2 cup oil or bacon fat into a large iron skillet. Do in batches if necessary. Brown the pieces of lamb on all sides, turning them with a narrow spatula. Remove meat and fat to a Dutch oven.

Cut 4 large onions into small pieces, cook with meat until onions are glazed and slightly brown. (Never let them burn - keep turning). Then add 1 can consommé and 2 cans onion soup. Bring to a simmer. Add 4 large carrots, 3 large stalks celery, chopped, 1 cup coarsely chopped parsley, 4 turnps, summer savory, bay leaf, salt, pepper, and paprika to taste. Cover and allow to simmer for 1 hour. Add 1 large can tomatoes, liquid and all. Stir thoroughly with a large spoon. Cover again and simmer on low heat until meat is tender.

Remove meat to a very large hot platter and keep warm in a slow oven. Strain gravy and darken with a few drops of gravy concentrate. Pour some of the gravy over the meat, but not too much - it must not run into the wreath of vegetables. Pour the rest of the gravy into a gravy boat.

Surround the stew with even mounds of preferred vegetables - diced carrots, baby limas, fresh peas, baby onions, cauliflower flowerlets, turnip balls, potato balls, etc. Place your vegetables as though you were forming a beautiful and colorful wreath. Dab the mounds of vegetables with bits of butter and sprinkle here and there very lightly with paprika. Serve hot, accompanied by the gravy.

Makes 12 servings

NOTE: This recipe presupposes that you prefer clear gravy. If not, crush some of the vegetables that you have cooked with the stew through a strainer into the gravy. This, of course, gives more body to the gravy but affects the clarity. This is a better-than-average stew, but its enjoyment depends a great deal on your creative mind in forming a colorful wreath around the meat.