Stick To Your Bones Lamb Stew In Crock Pot Food

SUNDAY'S LAMB STEW! (CROCK POT)

Steps:

• Take Lamb out of package and put into crock pot.
• Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
• Add 2 garlic cloves, preferably use a garlic press.
• Put the Lamb on high for 4 hours.
• Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
• Chop up onion, potatoes, carrot, celery and tomato.
• Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
• Bake at 350 degrees for 30 min and remove from oven.
• Skim off any fat from the top of the liquid in the crock pot.
• Add, 2 Tablespoons flour and whisk with the cooled liquid.
• Use a garlic press to press the last 2 garlic cloves.
• Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
• Use parsley as a garnish!
• Enjoy!

CROCK POT RUSTIC LAMB STEW

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper.
• Coat with flour.
• Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
• Brown lamb a few pieces at a time in the hot oil.
• Remove to crock pot with slotted spoon.
• Reduce heat to medium.
• Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
• Stir in the water scraping up browned bits on bottom of pot.
• Transfer onion mixture to the crock pot; add carrots and potatoes.
• Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
• Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

STICK TO YOUR BONES LAMB STEW IN CROCK POT

Steps:

• Soak dried beans on boiling water for 1 hour.
• Wash barley in cold water.
• In a large hot fry pan, heat oil .
• Add 1/2 of onion, ginger and 2 cloves garlic. Fry untill starting to brown.
• Add cubed lamb, sprinkle salt and pepper on lamb. Cook until slightly browned.
• Turn on crock pot to high.
• Add meat to crock pot.
• Heat some more oil in fry pan, add chilli and remainder of garlic. Fry until garlic is well browned. Add to crock pot.
• Add all remaining ingredients to the crock pot except frozen peas. Add boiling water so that water covers everything.
• Put the lid on and find something else to do for 3.5 hours Don't open the lid to check it, just set it and forget it.
• After 3.5 hours stir in frozen peas and let simmer for a few minutes.
• Taste and adjust seasoning if desired.
• The meat should be falling off the bones and potatoes soft, beans soft, barley plump surrounded by a thick savory gravy.
• Serve with Garlic bread.

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.