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Lamb Stew with Rosemary (serves 6)

2 tablespoons corn oil
12 white onions, peeled
4 pounds neck and shank of lamb, cut into 2- or 3-inch pieces (with bones)
1 teaspoon finely minced garlic
3 tablespoons flour
1/2 cup dry white wine
2 cups peeled, cubed tomatoes
2 large sprigs fresh rosemary, or 2 teaspoons dried
2 carrots, halved and cut into 1-inch lengths
1 pound potatoes, peeled and cut in half or quartered, depending on size (about 16 pieces)
1 cup string beans cut into 2-inch lengths
freshly ground black pepper to taste
2 tablespoons finely chopped parsley

Heat the oil in a large casserole and add the onions. Cook, stirring often, until the onions are browned. Remove the onions with a slotted spoon.

Add the meat to the casserole and cook, turning the pieces and stirring, for about 10 minutes. Pour off all the fat from the meat. Sprinkle the meat with garlic and flour, stirring to distribute the flour over the pieces of meat.

Add the wine and stir to blend. Add the tomatoes and rosemary. Cover closely and let simmer for 1 hour.

As the meat cooks, put the carrots and potatoes in a saucepan and add cold water to cover. Bring to the boil and simmer for 1 minute. Drain.

When the lamb has cooked for 1 hour, add the onions. Cook for 15 minutes and add the carrots, potatoes and beans.

Cover and cook for 15 minutes, or until the potatoes and carrots are tender. Stir in a generous grinding of pepper. Serve sprinkled with chopped parsley.
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