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Title: Lamb Stew Categories: Meat entree, Soups Yield: 4 Servings 2 tb Canola oil 1 Whole onion, chopped 2 Cloves garlic, minced 1 lb Lamb shoulder, cubed 2 tb Canola oil 3 c Chicken broth, fat free 2 Whole carrots, sliced 1 Whole celery ribs, chopped 1/2 c Dry sherry 1/4 c Fresh parsley, chopped 1/2 c Green onion, chopped In a large pot, heat 2 Tbsp. canola oil and saute chopped onion and garlic until translucent. Add lamb shoulder (cut into 1" cubes) and the other 2 Tbsp. canola oil. Saute lamb until lightly browned. Add chicken broth, carrots, celery, sherry, parsley and green onion. Bring to a boil, reduce heat and simmer until lamb is tender, about 1 hour.....skimming any foam from the surface. Season to taste with salt and pepper. Recipe by: Williams Sonoma Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon |