Rustic Lamb Shoulder Stew

Lamb 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.

Combine lamb roast with carrots, onions, garlic, bay leaves and stock.

Ready for thickening