Best Lamb And Cabbage Stew With Fresh Shell Beans Recipes

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LAMB AND CABBAGE STEW



Lamb and Cabbage Stew image

Make and share this Lamb and Cabbage Stew recipe from Food.com.

Provided by CJAY8248

Categories     Lamb/Sheep

Time 2h30m

Yield 1 pot of stew, 6-8 serving(s)

Number Of Ingredients 9

1 medium head cabbage, about 3 lbs
3 lbs lean lamb shoulder, boned and cut into 1 inch cubes
2 teaspoons salt
3/4 teaspoon black pepper
1/3 cup flour
5 cups beef stock
1/2 cup sour cream or 1/2 cup heavy cream
4 tablespoons butter
5 tablespoons flour

Steps:

  • Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
  • In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
  • Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
  • Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
  • In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
  • Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
  • Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
  • Serve with cooked unpeeled new potatoes if you wish.

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
  • Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
  • Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

LAMB AND BEAN STEW



Lamb and Bean Stew image

Provided by Trish Hall

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1 pound dried lima beans
1 medium-size onion, peeled and left whole
2 smoked pork hocks, about 1 pound
10 cups water
1 tablespoon corn oil
1 1/2 pounds breast of lamb, cut into 2-by-1-inch cubes
Salt to taste, if desired
Freshly ground pepper to taste
1 1/4 cups chopped onion
1 clove garlic, chopped (2 teaspoons)
1 cup crushed tomatoes
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dry thyme
1 pound kielbasa
1 slice white bread
4 tablespoons chopped parsley

Steps:

  • Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
  • Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
  • Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
  • Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
  • Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
  • Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
  • Preheat broiler to high.
  • Push bread through a strainer, or put in a food processor, to make crumbs.
  • Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 13 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1406 milligrams, Sugar 9 grams, TransFat 0 grams

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