Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1-1/2 Lbs. boneless lamb shoulder, fat trimmed, cut into cubes
- salt and white pepper
- 1-1/2 Tablespoons butter or margarine
- 1 Tablespoon salad oil
- 1 medium onion, thinly sliced
- 1/2 Lb. small whole mushrooms (cut into quarters, if larger)
- 1 clove garlic minced
- 2/3 cup dry red wine
- 2/3 cup beef broth
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried rosemary
- 1 bay leaf
- 3 medium carrots, sliced about 1/4 inch thick
- 8 small whole onions
- chopped parsley, for garnish
- Serve with potatoes, rice or noodles if you want.
Makes: 4 servings
Prep time: 35 minutes
Cooking time: 1 to 1-1/4 hours
Sprinkle lamb cubes with salt and pepper. Brown, about half at a time, well in 1 Tablespoon of the butter and oil in a large frying pan or Dutch oven, removing and reserving cubes as they brown.
When all lamb is browned and removed, cook sliced onion and mushrooms in same pan, stirring until mushrooms brown lightly.
Return lamb to pan; mix in garlic, wine, broth, thyme, rosemary, and bay leaf. Bring to boiling. cover, reduce heat, simmer for 30 minutes. Add carrots and onions. Cover, and cook until lamb is tender, about 45 minutes.
Remove lamb and vegetables with a slotted spoon to a serving dish; keep warm or cover. Skim and discard the fat from cooking liquid. Bring to boiling. Cook, stirring, until reduced and beginning to thicken. Taste; add salt, if needed.
Cut remaining 1 Tablespoon butter into small pieces; swirl in, one at a time, until melted. Pour sauce over the lamb. Sprinkle with parsley before serving.
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