AMAZING ONE-POT LAMB STEW
Steps:
- Mince the garlic and onions, dice the carrots and chop the mushrooms
- Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
- Chop the bacon into chunks
- In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
- Saute the garlic and the spices in the remaining fat.
- Add the lamb meat and saute until browned.
- Add the onions, carrots and cannellini beans and saute for another 2 minutes.
- Add the red wine and beef stock and bring it to a full boil
- simmer for 1 hour or until fork-tender.
- Season with salt and pepper
- Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.
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