Basque Lamb Stew

 Serving Size : 4  

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Basic Stew--- 1 1/2 pounds boneless lamb shoulder* 1 cup stock** 3/4 cup onions -- chopped 1/2 tablespoon garlic cloves -- crushed -----this variation----- 6 medium carrots -- cut in 3/4" pieces 12 ounces turnips -- cut in 3/4" pieces 1/4 teaspoon thyme leaves 1/4 teaspoon rosemary -- crumbled 1/2 teaspoon black pepper 1 cup chicken stock 2 tablespoons all-purpose flour

*You may substitute pork shoulder or beef chuck for the lamb. **Use beef stock for beef; chicken stock for pork or lamb

Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer

2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. To assemble: bring basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes,

stirring occasionally, until gravy is slightly thickened and vegetables

are tender. This stew is also good made with beef or pork.