Lamb Stew with Turnips And Swedes

Ready in 1 hour

Top-ranked recipe named "Lamb Stew with Turnips And Swedes"

Share it:

Try this Lamb Stew with Turnips And Swedes recipe, or contribute your own.


Ingredients

Are you making this? 
1 Leek; white and light green,
(or 12 baby onions)
3 lb Boneless lamb shoulder
4 tb Flour
1 tb Chopped fresh chives
12 Baby red-skinned potatoes
Freshly ground black pepper;
4 tb Unsalted butter
5 Swedes (rutabagas); peeled,
1/4 c Freshly-chopped parsley
Salt; to taste
2 Turnips; peeled, and
Cut into eighths
3 md Onions; peeled, quartered
2 1/2 c Lamb stock or water

Original recipe makes 4 servings

Servings  

Preparation

Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium-low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain. Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove. Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour. When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A27 broadcast 09-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Calories Per Serving: 1466 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Lamb Stew with Turnips And Swedes. Be the first to review it!

I'd rate it:


sign in to add your comment



Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free