3218. LAMB STEW with TOMATOES and BACON

makes 4 servings 


3 slices bacon, cut crosswise 1/2 inch thick 
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces 
salt and pepper 
1 large onion, halved and thinly sliced 
2 cloves garlic thinly sliced 
1 sprig fresh rosemary, plus more for garnishing 
1 cup chicken broth 
1 can (14.5 oz.) diced tomatoes 

In a 6-qt. dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl. Season the lamb with salt and pepper. Working in 2 batches, add the lamb to the pot and brown on all sides, about 5 minutes per batch; transfer to the bowl with the bacon. 

Add the onion, garlic and rosemary to the pot and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bring to a boil over medium-high heat and cook until nearly evaporated, about 5 minutes. Add the lamb, bacon and tomatoes to the pot and press a piece of parchment on top. Cover and cook over low heat until very tender, about 2 1/2 hours. Garnish each serving with a rosemary sprig.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray

281. IRISH LAMB STEW with BACON

1/2 pound thickly sliced bacon,diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups beef stock, canned or homemade
2 teaspoons sugar
4 cups carrots, cut into 1 inch pieces
2 large yellow onions, peeled and sliced
3 lbs. potatoes, peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1 cup dry white wine
chopped parsley, for garnish


Saute bacon in large frying pan-reserve fat and bacon.

Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly

Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.

Check for salt and pepper before serving-top with parsley garnish before serving.


courtesy of: FoodIreland.com