Brown bacon, and use a slotted spoon to remove from pan and set aside in a strainer to drain excess fat.
Put salt and pepper in a bag with flour and shake to mix. Add lamb and shake to cover.
Brown in pan with bacon fat. Remove with slotted spoon and set aside in a strainer to drain excess fat.
Add onions into pan and cook until translucent. Add mushrooms and celery and cook for 5 minutes. Add garlic and cook another 5 minutes. Add cumin, thyme, celery seed, salt, and pepper and cook for 5.
In a large dutch oven add bacon, lamb, and vegetables,cover with beef broth and stir until mixed. Deglaze fry pan with wineand add to mix. Cover and set in a 325 oven for 1hr 45 minutes
Serving
Suggestions
In a pretty bowl with a heavy artisan bread. I like a good Rye. Best served 2nd day.
Originally Submitted
8/31/2018
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