- 1 tablespoon extra virgin olive oil
- 1 1/2 to 2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
- 2 to 3 medium onions, quartered and sliced
- 1 teaspoon dried leaf thyme
- 1 1/2 cups diced or sliced peeled carrots
- 1 large bay leaf
- 3 cups chicken stock or broth
- 1 1/2 pounds potatoes, cut into 1-inch chunks
- salt and pepper, to taste
- 2 tablespoons fresh chopped parsley, optional
- 2 tablespoons all-purpose flour
- In a large, deep sauté pan or Dutch oven over medium-high heat, saute the lamb in the oil, stirring, for 2 minutes. Add the onion and continue cooking, stirring, until the lamb is browned and onion is tender, about 3 to 5 minutes.
- Sprinkle with thyme and add the carrots, bay leaf, and stock. Bring to a simmer; reduce heat to low, cover, and simmer for about 1 hour. Add the potatoes to the pan, cover, and continue cooking for 25 minutes. Taste and add salt and pepper, as desired. Stir the chopped parsley into the stew, if using.
- In a cup or bowl, stir flour into the cold water until the mixture is smooth. Add to the stew, stir well, and cook for a minute or two, until thickened.
- Serve the lamb stew with a salad and crusty rolls for a delicious meal.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||12 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||5 g|