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Fireside Lamb Stew
Makes 6 Servings
*1 tablespoon olive oil
*1 tablespoon margarine
*1 1/2 - 2 pounds lamb shoulder or leg, well trimmed of fat and cut into cubes
*Kosher salt and freshly ground black pepper
*2 cloves garlic, minced
*1 teaspoon Dijon mustard
*1 tablespoon chopped fresh thyme
*2 tablespoons chopped fresh rosemary
*1/3 cup dry red wine
*3 Roma or plum tomatoes, cored, seeded and chopped
*3 cups low fat, low sodium chicken stock or beef broth
*2 medium potatoes, peeled and diced
*2 medium onions, peeled, each halved and cut into 6 chunks
*1 large carrot, peeled and chopped
*1 celery rib with leaves, chopped
*3 tablespoons flour
*1/3 cup water
*3 tablespoons chopped fresh parsley
1Heat oil and margarine in a large stockpot or Dutch oven over medium-low heat. Add lamb, season generously with salt and pepper and brown. Using a slotted spoon, remove browned lamb to a separate plate and set aside.
2Add garlic, mustard, thyme and rosemary to the pot and cook, stirring frequently, about 2-3 minutes. Add red wine and deglaze the pan. Add tomatoes and bring to a boil. Reduce by half, about 3 minutes.
3Return lamb to pot with any juices that may have accumulated. Add stock, potatoes, onions, carrots and celery. Reseason with salt and pepper. Reduce heat to low, cover and simmer 45 minutes or until lamb is tender and vegetables are cooked through.
4Combine flour with water to make a smooth slurry. Add to stew and cook, uncovered, stirring occasionally, until stew thickens, about 5 minutes. Stir in parsley.
5Ladle into wide serving bowls or large mugs and serve with warm crusty bread or rolls.