Those first chilly days of the fall season always inspire us to take out the crockpot and put on a comforting stew before heading out into the crisp outdoors. Our favorite part of the process is coming inside to to a house scented with rich, savory goodness!
Serves 4 | Active Prep: 25 minutes | Total Time: Approximately 8 hours, 45 minutes
1.5 pounds boneless lamb shoulder
2 tablespoons extra-virgin olive oil
1 cup onions, chopped
3 garlic cloves, crushed
2 cups chicken stock
1 cup red wine
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary, crumbled
6 medium carrots, cut in 3⁄4 inch pieces
12 ounces potatoes, peeled and cut in 3⁄4 inch pieces
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
Trim meat of fat and cut into 11⁄2 inch chunks. In heavy-bottomed Dutch oven, heat olive oil on medium-high heat and brown meat on all sides in several batches, setting meat aside as each batch cooks. Place browned meat, 1 cup chicken stock, red wine, onions, garlic, thyme and rosemary into crock pot and cook 8 hours on lowest setting. When done, skim off and discard fat.
In a large pot, whisk remaining 1 cup chicken stock with flour. Add crockpot contents, carrots and potatoes, and bring to boil. Reduce heat, cover, and simmer 20 – 25 minutes, stirring occasionally, until until gravy is thickened and vegetables are tender.
Serve with a crisp salad of Arugula greens, warm crusty bread, and a glass of 2015 Huge Bear Petit Verdot.
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