Rich and hearty this Al Bosco (From the Forest) Lamb Stew is fork tender with heady aromatic herbs used in fall and winter stews. A slow cooked meal elegant enough for guests.
Economical cuts of lamb will keep you in budget while dining like a King!
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Step 1: Sauteeing
2 tbsp. oil
4 lbs of lamb pieces (shoulder cut is cheaper)
1 onion, chopped (size doesn't matter here)
1 leek, white part only, washed, cut (save the green stems for broth)
1 carrot, peeled and cut into coins
1 potato per person, peeled and quartered
1 cup white wine (leftovers only or a fresh bottle if you plan on drinking it with your meal)
2 cup tomato puree
1 cup water
1 bay leaf
1 tsp each of salt and pepper
1 sprig of fresh sage or 1 tsp dried
1/4 cup black olives with pits
In a large preheated skillet brown the lamb on both sides, do not over crowd the pan.
Add the herbs, salt and pepper.
Pour in the wine, move the meat around to mix the sauce. Cook for 5 min.
Place the contents into a crock pot.
Pour the tomatoes and water over the lamb.
Top with vegetables. Stir to mix.
Place lid on and simmer for 4-6 hrs. on low.
*1/2hr before serving add the olives*
Or Stove Top Method:
Continue to simmer on low for 2 1/2 hrs.
Remove bay and sage when serving.
Grab some crusty bread, rice or quinoa