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Oven Braised Lamb Stew
3-5 # boneless lamb leg2 tsp smoked paprika
2 tsp chile powder
Sea Salt & fresh Pepper
1 cup of flour
3 T of olive oil
Cut lamb into 1 inch chunks and season w/ paprika salt and pepper. Next coat in flour, shake excess off through a sieve and brown in something large that can go from stove to oven. 2 onions chopped
3 cloves of garlic, crushed
Add to lamb while it is browning.
Deglaze browned lamb with
1-2 cups of red wine
4-6 cups of chicken or beef stock
Add the following:
3 ribs of chopped celery
2 cups of chopped mushrooms
5 chopped carrots
3 chopped beets
1/2 head of chopped cauliflower
2 sweet potatoes, chopped
2 Yukon gold potatoes
1 can of chopped green chilies
1 small can of tomato paste
1 large can of Muir Glen Crushed Fire roasted tomatoes
2 T chopped fresh rosemary
2 T chopped fresh oregano
2 T chopped fresh parsley
2 T Soy sauce
2 T Balsamic Vinegar
Stir, cover and roast in a covered casserole dish at 300 for 4-5 hours. When ready to eat, if it needs a little thickening, put it back on the stove and Wisk in a little flour/water slurry.
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