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Lamb Stew Recipe: How to Make || KIN EATS

Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full Lamb Stew recipe by clicking on "Show more" below! Pace Webb ( ): Lamb may not be the first choice of meat for most people, but it's quite tasty if you give it a chance. This stew is a perfect introduction to lamb. It's a delicious comfort dish, and braising the lamb in red wine helps get rid of the gamey taste that turn people off of it. Also, it's basically a one pot meal which means it's fairly easy to cook and a breeze to clean up! ------ Lamb Stew Serves 20 7 lbs. (3.2 kg) lamb shoulder, cubed large and salted add pepper liberally 2 yellow onions, diced 3 large carrots, diced 4 large ribs celery, diced 2 bottles red wine ? bunch thyme sprigs ? bunch parsley sprigs 2 bay leaves 4 cloves garlic, crushed flour for dusting 1 tablespoon (15 mL) vegetable oil 2 bunches watermelon radishes, sliced thin on mandolin (pref from Weiser) 3 loaves crusty bread Preheat oven to 300°F (150°C). Heat a skillet on medium. Add vegetable oil. Lightly dust seasoned lamb cubes in flour and sear in the pan until browned. Remove lamb from pan and place in a braising dish and saut? mire poix and garlic until browned. Deglaze with just enough red wine to remove fond from pan. Add mire poix mixture to lamb in braising dish. Add the rest of the wine and bay leaves and braise covered for 3 hours or until meat is tender, but not shredded. SUBSCRIBE on YouTube and never miss a video!):
Length: 01:29


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