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Braised Lamb Stew
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Description
This braised lamb stew is a recipe that has been changed up a number of times. It started with short ribs and slowly became a braised lamb stew. Over the years I have added and taken away ingredients and finally came up with the ultimate braised lamb. I hope you enjoy it as much as we do. It’s a favorite in our home.
Ingredients
- 3 teaspoons Olive Oil
- 1 pound Lamb Stew Meat
- 1 whole Onion, Sliced
- 4 cloves Garlic, Sliced
- 10 whole Miniature Carrots
- ½ pounds Mushrooms, Sliced
- 3 Tablespoons Fresh Parsley
- 1 stick Cinnamon
- 3 sprigs Fresh Thyme
- ½ cups Honey
- 1 cup Red Wine
- 2 cups Stock
Preparation
Preheat the oven to 350F.
In a large pot, heat oil over medium heat. Brown the lamb. Remove and set aside, but keep all the oil and lamb fat in the pot.
Add onion, garlic, carrot, mushrooms, parsley, cinnamon and thyme to the pan and cook until softened and fragrant, about 5-10 minutes.
Pour in the honey, red wine, and stock, bring to a boil then return meat to the pan and put the pot in the oven. Make sure to put the lid on loosely, you want to allow the steam to escape.
The lamb takes about 2-3 hours to get soft. When you can pierce it with a fork easily, take out the lamb, bring sauce to a boil and reduce sauce down so it’s thicker. Add the lamb back in and serve.
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