Tuesday, March 20, 2012

Lamb Stew

This was our St. Patrick's Day dinner.  I've never made a special dinner for the occasion so I thought it'd be fun to do so this year.  When I started researching "traditional Irish dinners", obviously corned beef and cabbage was among the top results.  As I kept looking though I found out that corned beef isn't all that traditional and that the Irish rarely ate beef because it was so expensive.  Go figure!

Anyway, lamb stew was another top hit.
This made my entire house smell SO good!! I thought for sure the neighbors would come a knockin'.. 
Okay, not really, but still! It smelled delicious!

Funny story...
Some of you may have read my little "about me" section and know that I'm only a recent meat eater. As delicious as this smelled I couldn't bring myself to taste the lamb!  I ate everything else in it though.  The lamb looked perfect and just fell beautifully right off the bone, but all I could picture was a sweet little baby lamb staring me in the face! Baaaaaaa!!
My husband tried and tried again to get me to have just a bite and I couldn't.  He even threatened me with no dessert... on cheat night!!! Gasp!! We were having very non-paleo chocolate stout cupcakes with Bailey's cream cheese frosting!
Even that couldn't convince me. :[ My family loved the stew so I'm certain it's delicious.
One day... 

Oh! And I totally ate a cupcake anyway.  I'm such a rebel!

Lamb Stew

  • 2 Medium Onions, chopped
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Grass-Fed Butter
  • 1.5 lbs. Bone-in Lamb Shoulder, cut into stew sized pieces (I had the butcher at the market cut it for me)
  • 7 Carrots, chopped lengthways then into 2-inch pieces
  • 3 Cups of Beef Stock
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Bouquet Garni (1 Bay Leaf, 3 Sprigs of Thyme and 4 Large Sprigs of Parsley tied together with kitchen string)
  • 1 Bunch Chives, for decoration

  • 1. Heat the olive oil and butter in a large pot on medium-high heat and add the chopped onions.
  • 2. Once the onions are translucent, turn the heat up on high and add the lamb. It should be browned on all sides to seal in the juices.
  • 3. Add the chopped carrots.
  • 4.Pour in your beef broth so it almost covers your lamb and veggies (add a bit more if you feel you need to).  Season with salt and pepper and throw in your boquet garni.
  • 5. Turn heat on low and cover for 2.5 hours.  You don't want it to boil.
  • 6. Plate and garnish with chives.

  • Enjoy!!

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