Braised Lamb Stew

Braised Lamb Stew

Fall-off-the-bone goodness!

Lamb stew is hearty, thick and full of fantastic nutrients! They are ideal for using on sluggish roasting dishes such as stews and casseroles.

Braising is a form of cooking that utilizes dry and damp cooking. You burn the lamb in oil on a hot pan and then you immerse it to slow cook in broth and white wine! This will make sure the outside of the meat is crispy and brown while the inside simply falls off the bone. If you skip searing, you’ll still have a tasty lamb stew, but you’ll be missing out on the crisp external shell that you get from searing it.

To begin, keep in mind to constantly purchase your meat from a trustworthy source!

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Consider making some home-made tzaziki sauce too! It’s a revitalizing pairing to the hearty lamb stew!

Let’s make some braised lamb stew!

Braised Lamb Stew

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Votes: 4


Rating: 5


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Macros per serving:


– 782 Calories


– 45 g of Fat


– 72 g of Protein


– 13 g of Carbs

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Braised Lamb Stew

.

Votes: 4


Ranking: 5


You:

.

Rate this recipe!

Print Dish

Macros per serving:


– 782 Calories


– 45 g of Fat


– 72 g of Protein


– 13 g of Carbohydrates

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Guidelines

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  1. Put your dutch oven on a high flame to heat up. The dutch oven is made from a very thick product and takes longer to warm up that your routine pot or pan. Give it about 5-10 minutes before putting anything in there.

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  2. While your dutch oven is heating, take your legs of lamb and rub them with olive oil, salt and pepper. When the dutch oven is hot, put the lamb legs in and let them get great and brown on each side (turning when).

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  3. While your legs are browning, slice up your veggies really roughly. This is a chunky stew if there ever was one!

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  4. When both sides of the lamb legs are brown, set them aside on a plate and include your veggies. Let them prepare till the onions become translucent and they begin to take some of the browning that was left by the lamb you simply took off.

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  5. When the veggies are tender, gather your bone broth and red wine and add the rosemary. As the mixture warms up a bit, start to gently scrape some of the browning that was left behind and integrate it into your broth. Tasty things can’t go to lose!

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  6. Submerge your resting lamb legs into the mix and … you can pretty much take a break for about 4 hours!

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  7. While you’re waiting, think about making some home-made tzaziki sauce! It’s the ideal, fresh and cooling, Greek pairing to a vibrant lamb stew!

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  8. After about 3-4 hours, you should discover the lamb becoming extremely soft in your broth. Get rid of the meat from the broth carefully (if it’s as soft as it should be, using a fork will break everything apart. Attempt using a spatula or tongs at least).

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  9. Location the lamb on a plate and scoop up some veggies. Pour some of that yummy broth on too! Combine it with some tzatziki sauce and dig in!

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