Pipestone Lamb Stew



INGREDIENTS:

2 Bay leaves

1 lg Bunch fresh thyme sprigs* or

1 ts Dried thyme

4 Allspice berries

4 lb Lamb stew meat with bones, trimmed

2 md onions; peeled and halved, cut in 1/4" thick slices

6 lg Garlic cloves; peeled, coarsely chopped

1 1/2 c  Dry white wine

1/4 c  Prepared horseradish

1/4 c  worcestershire sauce

28 oz Can plum tomatoes

3 md carrots; peeled**

8 oz Button mushrooms, stems trimmed, caps coarsely chopped

3 lg celery ribs; trimmed***

2 md Waxy potatoes, peeled and quartered

2 md Russet potatoes; peeled, cut in eighths

salt and pepper; to taste

Garnish:

1 sm Bunch italian parsley
DIRECTIONS:

* Strip leaves from the thyme sprigs, to equal abt. 2
tb. of fresh thyme.
  
** Cut carrots diagonally into 1/2" thick slices.
  
*** Cut celery ribs diagonally into 1/2" thick slices.
  
1. Tie bay leaves, thyme and allspice berries together
in a piece of cheesecloth; set aside.
  
2. Brown lamb on all sides in a large (at least 8 qt.)
heavy stockpot over medium-high heat, 8 to 10 minutes.
Add the onions and garlic and cook, stirring
frequently, until onions begin to turn translucent, 3
to 4 minutes.
  
3. Add the cheesecloth bundle, wine, horseradish,
Worcestershire and all the vegetables to the meat,
crushing the tomatoes with your hands or a wooden
spoon.  Season generously with salt and pepper.  Bring
to a boil, then cover, reduce heat to medium, and cook
until potatoes are tender and lamb is falling from the
bone, about 3 hours.  (You can also transfer the stew
to a preheated 350 F. oven and cook it there for the
same amount of time.)
  
4. Remove cover and continue cooking the stew until it
has thickened somewhat but is still soupy, an
additional 1 to 1 1/2 hours.  Remove the cheesecloth
bundle and season to taste, adding more horseradish if
you like.  Mince parsley; sprinkle over stew.  Serve
immediately.
  
Note: This is a good dish to prepare a day ahead.
Remove the cheesecloth bundle and refrigerate the stew
overnight.  The next day, skim any fat that has
solidified on the surface and reheat the stew. Season
to taste, adding more horseradish if you like.
Garnish with parsley and serve.



Pipestone Lamb Stew