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January 2019

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Pipestone Lamb Stew Recipe

Pipestone Lamb Stew recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pipestone Lamb Stew recipe  PDF


2 Bay leaves
1 lg Bunch fresh thyme sprigs or
1 ts Dried thyme
4 Allspice berries
4 lb Lamb stew meat with bones
trimmed 2 md Onions peeled and halved
cut in 1/4 thick slices 6 lg Garlic cloves peeled
coarsely chopped 1 1/2 c Dry white wine
1/4 c Prepared horseradish
1/4 c Worcestershire sauce
28 oz Can plum tomatoes
3 md Carrots peeled
8 oz Button mushrooms
stems trimmed caps coarsely chopped 3 lg Celery ribs trimmed
2 md Wa y potatoes
peeled and quartered 2 md Russet potatoes peeled
cut in eighths Salt and pepper to taste
GARNISH 1 sm Bunch Italian parsley
(opt'l.) Strip leaves from the thyme sprigs, to equal abt. 2 tb. of fresh thyme. Cut carrots diagonally into 1/2 thick slices. Cut celery ribs diagonally into 1/2 thick slices. Tie bay leaves, thyme and allspice berries together in a piece of cheesecloth set aside. Brown lamb on all sides in a large (at least 8 qt.) heavy stockpot over medium high heat, 8 to 10 minutes. Add the onions and garlic and cook, stirring frequently, until onions begin to turn translucent, 3 to 4 minutes. Add the cheesecloth bundle, wine, horseradish, Worcestershire and all the vegetables to the meat, crushing the tomatoes with your hands or a wooden spoon. Season generously with salt and pepper. Bring to a boil, then cover, reduce heat to medium, and cook until potatoes are tender and lamb is falling from the bone, about 3 hours. (You can also transfer the stew to a preheated 350 F. oven and cook it there for the same amount of time.) Remove cover and continue cooking the stew until it has thickened somewhat but is still soupy, an additional 1 to 1 1/2 hours. Remove the cheesecloth bundle and season to taste, adding more horseradish if you like. Mince parsley sprinkle over stew. Serve immediately. well with this. Note: This is a good dish to prepare a day ahead. Remove the cheesecloth bundle and refrigerate the stew overnight. The ne t day, skim any fat that has solidified on the surface and reheat the stew. Season to taste, adding more horseradish if you like. Garnish with parsley and serve. Loomis writes: This recipe comes from Ann Olson, whose husband, Sherman, raises sheep and the grains they eat on their farm in Danvers, Minnesota. Ann makes a variety of lamb dishes throughout the year, and this is one of her favorites. ('Pipestone' is the name of a town in southern Minnesota, the home of a school where youngsters learn to raise sheep. This stew, which has evolved over the years, is made there.) Horseradish is a curious seasoning for lamb, but it adds a pleasant bite...Lamb stew meat is often neck meat, which is some of the most flavorful on the animal. If you do use neck meat, consider removing the considerable amount of bone before serving the stew. From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 135 136. ISBN 0 89480 772 2.

Pipestone Lamb Stew recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
833 people have voted
Last Reviewed on 2019-01-23



Wednesday, Jan 23 2019 Download & Print Pipestone Lamb Stew recipe  PDF   Soup recipes RSS   New

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