Sticktoyourboneslambstewincrockpot Recipes

STICK TO YOUR BONES LAMB STEW IN CROCK POT

Stick to Your Bones Lamb Stew in Crock Pot image

A hearty lamb stew for slow cooker or crock pot. For those cold winter days, this is great sustenance.

Provided by Julumkana

Categories Stew

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

3 lbs leg of lamb, cubed 1 inch bone in (I use NZ lamb)
3 medium potatoes, peeled and cut in half
2 medium onions, coarsly chopped
1/2 cup canned tomato
1/2 cup chopped celery
1/2 cup chopped carrot
4 white mushrooms, sliced
1/2 cup chopped flat leaf parsley
1/4 cup barley
1 cup frozen peas
1/2 cup dried beans (mix of dried beans kidney, black, white, lentils etc)
1/2 teaspoon fresh ginger
5 garlic cloves, sliced
1 cinnamon stick
1 serrano chili pepper, sliced length wise
1/2 teaspoon pink peppercorns, finely crushed
3 bay leaves
1 tablespoon olive oil
1 tablespoon salt

Steps:

Soak dried beans on boiling water for 1 hour.
Wash barley in cold water.
In a large hot fry pan, heat oil .
Add 1/2 of onion, ginger and 2 cloves garlic. Fry untill starting to brown.
Add cubed lamb, sprinkle salt and pepper on lamb. Cook until slightly browned.
Turn on crock pot to high.
Add meat to crock pot.
Heat some more oil in fry pan, add chilli and remainder of garlic. Fry until garlic is well browned. Add to crock pot.
Add all remaining ingredients to the crock pot except frozen peas. Add boiling water so that water covers everything.
Put the lid on and find something else to do for 3.5 hours Don't open the lid to check it, just set it and forget it.
After 3.5 hours stir in frozen peas and let simmer for a few minutes.
Taste and adjust seasoning if desired.
The meat should be falling off the bones and potatoes soft, beans soft, barley plump surrounded by a thick savory gravy.
Serve with Garlic bread.

Nutrition Facts : Calories 951.9, Fat 50.1, SaturatedFat 20.4, Cholesterol 227.9, Sodium 2057.4, Carbohydrate 51.6, Fiber 9.5, Sugar 7.6, Protein 71.8

SUNDAY'S LAMB STEW! (CROCK POT)

Sunday's Lamb Stew! (Crock Pot) image

I hadn't made Lamb Stew in quite some time, but with the weather changing from warm to cold from warm to cold...so, I made some for my boyfriend! It was a big hit (and he has never had Lamb before)! So, just to tell you my "measurements" aren't exactly 100%, but close enough!

Provided by Sunday

Categories Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs stewing lamb (bone in)
2 cups white wine (or red)
4 garlic cloves
2 (12 ounce) cans chicken broth
2 cups water (enough to fully cover lamb)
2 bay leaves
2 tablespoons flour
2 red potatoes
1 yukon gold potato
2 carrots
1 celery rib
5 ounces baby peas
2 plum tomatoes
3 tablespoons tomato paste
1/2 medium onion
parsley (optional)
paprika (optional)
pepper (optional)
rosemary (optional)

Steps:

Take Lamb out of package and put into crock pot.
Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
Add 2 garlic cloves, preferably use a garlic press.
Put the Lamb on high for 4 hours.
Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
Chop up onion, potatoes, carrot, celery and tomato.
Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
Bake at 350 degrees for 30 min and remove from oven.
Skim off any fat from the top of the liquid in the crock pot.
Add, 2 Tablespoons flour and whisk with the cooled liquid.
Use a garlic press to press the last 2 garlic cloves.
Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
Use parsley as a garnish!
Enjoy!

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