Thursday, June 18, 2009


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.

1 comment:

Amanda said...

Wow what a fabulous find Judy, looks wonderful! Glad you joined us for Thrifty Thursday this week ;) Thanks for letting me know about the beef aging posts too, I will go back and read them all :)