Shepherd's Lamb Stew Recipe #22244
This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.
by JustJanS
1¾ hours | 30 min prep
SERVES 6
- 1 1/2 kg lamb, cut in 2 cm dice
- 6 garlic cloves, lighly squashed
- 1 large onion, roughly chopped
- 125 ml good quality olive oil
- 3 ripe tomatoes
- 250 ml lamb stock (I use beef though!)
- salt and pepper
- 375 ml dry white wine
- 2 tablespoons rosemary, chopped
- 3 sage leaves, chopped
- 24 small potatoes (tiny , we use pink ones)
- 100 g shredded parmesan cheese
- 4 slices bread, crumbed
- fresh parsley, chopped
- Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
- Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
- Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
- Return sauce to the lamb.
- Sprinkle over the crumb/parmesan mix.
- Return to the oven to brown (about 10 minutes).
- Serve sprinkled with plenty of fresh parsley.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 22244 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars