Wednesday, December 12, 2018

Oven-Baked Lamb Stew

Lamb Stew
Cooking meat dishes in the oven in the winter time has the huge benefit that it can be left to cook unattended with practically no interference. Another bonus is that winter can be shut out and left outdoors where it belongs because cooking in the oven doesn't release too many aromas. It took just 15 minutes to prepare the meat and vegetables for the oven. This was so quick and easy that I was a little unsure of how it would turn out and was pleasantly surprised.

After layering all the ingredients in the baking dish it took 3.5 hours to bake this stew in the oven. By the time we sat down to dinner the lamb was fork tender and falling off the bones. And because it baked for so long, there was no need to brown the meat which was a huge relief. The baking dish also served as a serving dish so there were no pots and pans to clean. So I will be filing this under my 'stress-free recipes' category.


1-1/2 lbs. baby lamb leg, cut in bite-size pieces
3 heaped Tbsp. all-purpose flour
1 carton red shallots, peeled and left whole
2 russet/baking potatoes, peeled and cut in big chunks
2 large carrots, peeled and cut in big chunks
4 stalks celery, sliced
2-1/2 cups chicken broth
1 (8 oz.) can puréed tomatoes
2 Tbsp. worcestershire/soya sauce
4 bay leaves
1/2 tsp. ground black pepper
salt to taste

  1. Preheat oven to 325°F.
  2. Wash lamb pieces and pat dry with a paper towel.
  3. Toss lamb with flour seasoned with salt and pepper and lay on the bottom of a 9 x 13 baking dish.
  4. Scatter bay leaves, shallots, carrots, potatoes and celery over lamb.
  5. Stir broth, tomatoes and soy sauce together and pour over lamb and vegetables.
  6. Cover baking dish with aluminum foil and bake at 325°F for 3.5 hours.
Serve with crusty bread or steamed rice.

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