Contributed By: MAB
Bon Appetit
This hearty stew will warm you up on those cold winter days.
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Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Make Ahead
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Soups & Stews
Ingredients
5 lbs Lamb shoulder chops
20 Baby red-skinned potatoes
6 Large carrots, peeled, quartered
3 Medium onions, quartered
2 Medium leeks (white and pale green parts only), split lengthwise, cut into 1/2-inch-thick slices
1/3 cup Chopped fresh parsley
1-1/2 tablespoons Chopped fresh thyme
2 cups Water
Preparation
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
Cook's Notes
Nutrition Information
Calories: 978
;
Total Fat: 26 g
;
Saturated Fat: 9 g
;
Polyunsaturated Fat: 3 g
;
Carbohydrates: 100 g
;
Protein: 83 g
;
Vitamin A: 17389 IU
;
Vitamin C: 62 mg
;
Calcium: 144 mg
;
Sodium: 325 mg
;
Iron: 12 mg
;
Fiber: 12 g