1 pound of diced lamb (preferably
from shoulder chops)
2 onions chopped
4 carrots, sliced
8 small potatoes, quartered
3 stalks celery, sliced
3 1/2 cups vegetable stock
2 parsnips, sliced
1/2 cup cream sherry
1 tbsp chopped herbs (rosemary and oregano)
2 tbsp olive oil
1 clove garlic, chopped
Heat oil in sauté pan. Add lamb, herbs and cook for 15 minutes to brown. Transfer to slow cooker. Sauté carrots, celery, parsnip, and onions in the same olive oil for 10 minutes. Add garlic for last 5 minutes to prevent it from burning. Add vegetables to slow cooker with the lamb. Add vegetable stock and cream sherry. Cook on low for 6-8 hours. Last half hour of cooking add potatoes to the slow cooker. To thicken, blend 2 tbsp of flour with 2 tbsp water, stir into stew. Let cook for a few minutes. Serve.
This soda bread recipe came fromFlorida
2 onions chopped
4 carrots, sliced
8 small potatoes, quartered
3 stalks celery, sliced
3 1/2 cups vegetable stock
2 parsnips, sliced
1/2 cup cream sherry
1 tbsp chopped herbs (rosemary and oregano)
2 tbsp olive oil
1 clove garlic, chopped
Heat oil in sauté pan. Add lamb, herbs and cook for 15 minutes to brown. Transfer to slow cooker. Sauté carrots, celery, parsnip, and onions in the same olive oil for 10 minutes. Add garlic for last 5 minutes to prevent it from burning. Add vegetables to slow cooker with the lamb. Add vegetable stock and cream sherry. Cook on low for 6-8 hours. Last half hour of cooking add potatoes to the slow cooker. To thicken, blend 2 tbsp of flour with 2 tbsp water, stir into stew. Let cook for a few minutes. Serve.
This soda bread recipe came from
No comments:
Post a Comment