Basque Lamb Stew



INGREDIENTS:

1 1/2 pounds Boneless lamb shoulder

1 cup stock

3/4 cup onions -- chopped

1/2 tablespoon Garlic cloves -- crushed

6 medium carrots -- 3/4" pcs

12 ounces Turnips -- 3/4" pcs

1/4 teaspoon Thyme leaves

1/4 teaspoon Rosemary -- crumbled

1/2 teaspoon Black pepper

1 cup Chicken stock

2 tablespoons Flour

DIRECTIONS:

1. 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. It takes less than 8 minutes to assemble this stew.
Then you can pay it little or no attention as it simmers for
about 2-1/2 hours. Make multiples of the basic stew, then
divide stew into  4-serving portions; refrigerate or in
airtight containers for up to 5  days, or freeze for up to 3
months. Thaw in microwave-safe container on  defrost or in
refrigerator for 24 hours. 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.



Basque Lamb Stew