Recipe: Perfect My Lamb Stew Soup Off the Bone 😊

My Lamb Stew Soup Off the Bone 😊. Cut the fat off the Lamb bones Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce.

This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew. You can have My Lamb Stew Soup Off the Bone 😊 using 18 ingredients and 14 steps. Here is how you achieve that.

Ingredients of My Lamb Stew Soup Off the Bone 😊

1. It's 1 kg of Lamb ends, neck, Ribs etc.
2. Prepare 4 of medium Carrots.
3. You need 2 of medium Onions.
4. It's 1/2 tsp of Salt.
5. Prepare 2 tbsp of Lemon juice.
6. You need 1/2 tsp of cracked black pepper.
7. Prepare 1 tsp of fresh or frozen Rosemary. i get it fresh and freeze what i dont use.
8. You need 1 tsp of olive oil.
9. You need 2 clove of Garlic crushed.
10. Prepare 1/4 cup of red wine.
11. You need 1/4 cup of passata or Tomato juice.
12. Prepare 1/4 cup of boiling water.
13. You need 1 tsp of Dried Sage.
14. Prepare 400 grams of New Potatoes washed not peeled, cut the larger ones in half.
15. It's 1 handful of sweet peppers cut small, you can use frozen.
16. You need 1/2 cup of Garden peas frozen.
17. Prepare 4 tsp of heaped with Cornflour / Starch.
18. It's 4 tbsp of cold Water.

Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you'll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Place soup bones and lamb heart into a large pot. Bring to a boil, then reduce to a simmer.

My Lamb Stew Soup Off the Bone 😊 step by step

1. Cut the fat off the Lamb bones.
2. Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends. Add the salt and lemon juice, and boil then simmer with a lid on for 1/2 hour then remove lid and let it simmer away for the next 1/2 hour..
3. While the lamb is cooking, peel and cut the carrots into small pieces. Leave for later.
4. Cut up the onions, and fry in oil. When opaque add the rosemary cut up small..
5. Add the garlic and fry for 1 minute. Then add the wine turn hi and boil fast for 5 minutes..
6. Add the passata and stir bring to the boil then add the boiling water stir in..
7. Add the dried sage and stir in, turn off and put it aside for later..
8. Check the boiling lamb near the end of the hour simmering, if the meat starts to come off the bone its ready. If not, leave for a further 15 minutes.
9. Wash and cut potatoes and leave with the carrots.
10. Cut up the peppers and just add them to the cooling onion and tomato in the pan and stir in and leave..
11. When the meat is tender and falling off the bone, remove the bones using tongs as it's hot. And pick what meat you can off and put it back into the saucepan with the rest. There should not be any bones in the the lamb water. If you leave the bones in any longer, they will start to brittle and break off..
12. Throw all the bones away and add the tomato mix, carrots and potatoes, peas bring it all to the boil turn down and simmer for 20-30 minutes..
13. Near the end of the cooking mix the cornflour/starch with the cold water and mix add it to the stew. Stir and it will become a little thicker. Add another 1/2 teaspoon of black pepper mix and let it simmer for 10 mins..
14. Serve hot with salt and pepper to taste and some lovely crusty bread. 😁.

Check periodically that there is enough water in the pot. Earlier this week, we shared a few recipes for using up leftover ham from your Easter dinner! And for those of you who are serving a traditional lamb for Easter dinner, today's fantastic Lamb, Tomato and Barley Soup is a wonderful way to enjoy another delicious meal using those leftovers!. This Lamb, Tomato and Barley Soup is earthy and unctuous with tender chunks of lamb, cooked barley and. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.