THRIFTY THURSDAY LAMB STEW

Amanda, of
Amanda's Cookin', has a Thifty Thursday thing going on. I've been meaning to blog on Thursdays with something thrifty, since I am a thrifty person, but never got around to it. But, about a month ago, after spotting a huge bargain in my local Harris Teeter, I had every intention of broadcasting my find. There were packages of "lamb bones" for $1.74 and $1.47. But, when I carefully inspected the packages, I saw that the bones were very meaty. So meaty, that I decided to buy them and make a lamb stew. The stew was delicious -- lamb is just a bit sweeter than beef, but along the same order. I made this like an ordinary beef stew with excellent results. You can use your favorite beef stew recipe, or, if you don't have one, here's a simple one:

Simple Lamb Stew

Source: Judy's Kitchen

Rating: 8 out of 10

INGREDIENTS: 3 Tbsp. flour

1 tsp. sea salt

1/2 tsp. black pepper

1/2 tsp. sweet paprika

3 - 3-1/2 lbs. meaty lamb bones

3 Tbsp. + 2 Tbsp. olive oil, divided use

1 large onion, chopped

3 cloves garlic, chopped

3 fresh thyme sprigs

2 cups chicken or beef broth

1 bay leaf

1 carrot, peeled, cut in chunks

1 large potato, peeled, cut in chunks

optional: 1-1/2 cups frozen peas

Combine flour, salt, pepper and paprika in resealable plastic bag; add lamb pieces; shake to coat lamb. (Do not discard any remaining flour mixture.) In 4-quart or larger heavy pot, heat 3 Tbsp. oil over medium-high heat; add lamb; brown on all sides. Transfer lamb to bowl or dish; cover; keep warm. Saute onion in remaining oil. When onion is transparent, add garlic and thyme and cook additional minute; sprinkle remaining flour mixture over onions; stir; slowly stir in broth. Transfer lamb back to pot; add bay leaf. (Add additional broth, if necessary, so that meat is covered.) Bring to boil; cover, reduce heat to simmer; cook 1-1/2 hours, or till meat is tender. Add carrots and potatoes; cook till just barely tender, about 25-30 minutes. Stir in frozen peas; turn off heat; cover; let sit for about 10 minutes, or till peas are tender. Yield: about 3-4 servings

Serve this with a tossed green salad, or coleslaw.