Rustic Lamb Shoulder Stew
I was lucky enough to get a lamb shoulder from my friend, Kaey Bray, who raises extraordinary lambs. I knew it needed moist heat so I decided to make a stew. I started the lamb in the crock pot with onions, garlic, carrots and bay leaves. I also added a quart of chicken stock and let it go all night on low. Since we were having the dish for lunch I wanted to be sure the meat was falling apart tender. Late morning I added whole fresh mushrooms, diced sweet potatoes, Tuscan seasoning , red pepper flakes, nutritional yeast and some home made vegetable soup base. Before serving I mixed some water and flour and added it to thicken the liquid. I let it simmer about 30 more minutes and served it over hot cooked pasta. I did not cut the meat up- trust me it was moist and fork tender. Jonathan was so happy. Well, we both were.
Lamb Stew
1 lamb shoulder roast, about 2-3 lbs.
3 onions, peeled and chopped
1 lb. carrots, peeled and chopped
20 cloves peeled garlic- not a misprint- Jonathan loves garlic
1 qt. chicken stock
1 lb. fresh mushrooms, trimmed and washed
1 large sweet potato, peeled and cubed
1 T. soup base – or salt and pepper to taste
1 T. Tuscan seasoning
1 T. Nutritional yeast
1/2 t. crushed red pepper flakes
1/2 c. flour
1/2 c. water
Place lamb in crock pot with carrots, onions, garlic and stock and cook on high for 2 hours. Turn down to low and continue cooking for 4- 8 hours longer. Add mushrooms, sweet potato and seasoning and cook on high 1 hour longer. Combine flour and water in jar with tight-fitting lid and shake to combine. Pour into lamb mixture stirring until mixed. Cook 30 minutes longer and serve over hot cooked pasta.