Lamb Stew

If you're looking for comfort food, you've found it. This recipe is really simple, but the results are fantastic - a rich, hearty and flavourful stew.

Serves: 4

Ingredients

1 Lamb Shank (Pre-butchered lamb cubes for stewing will also work)

4 Cups Beef Broth

1 Large Carrot cut into chunks (1/4" - 1/2")

1 White Turnip cut into 1" cubes

1 Large Russet Potato cut into 1" cubes

1/2 Large Onion, roughly chopped

2 - 3 Slices Bacon

1/2 Cup Red Wine

2 Sprigs Rosemary or Rosemary Puree (See below for details)

2 Cloves Garlic, minced

Salt & Pepper

3 - 4 Bay Leaves

1 heaping tbsp Corn Starch 

Olive or Vegetable Oil

Preparation

• Begin by butchering your lamb shank if you don't already have prepared stewing cubes. You'll want to start by trimming off the silverskin (what's this?) and any additional connective tissue. Next - start trimming off your good meat into bit size chunks. Keep the bone!
• If you're planning on using a Rosemary puree instead of just sprigs, now's the time to prepare it. Take all of the leaves off of the stalk and put them in a blender. Add 3 tbsp of oil as well as the minced garlic and a pinch of salt and pepper. Blend! You can add a little water if you need to further liquefy the mixture. Your final product should be a completely pureed mixture.
• Add 2 tablespoons of oil to your crock pot (Must be oven safe) and bring to medium high heat. Add the bacon and cook until done, about 3 minutes. Now add your lamb and brown on all sides. (Also add the shank bone if you still have it.) Cook 1 - 2 minutes stirring frequently.
• If you're using the rosemary puree, add it now. Stir the mixture into  the meat and cook for an additional 1 minute.
• Add your wine. Using a wooden spoon scrape the bottom of the pot to remove any browned bits. There's tons of flavour in here, the wine will help you get it all out. This should take only a minute or two.
• Add all of your vegetables and 1 cup of stock. Stir it all together, about 2 minutes.
• Add the remaining stock, bay leaves as well as your rosemary sprigs and garlic if you didn't use the puree earlier. 
• Bring to a boil.
• Remove from heat, cover and cook in the oven at 300° for 1.5 hours.
• Just before time has expired prepare your thickener. (This is optional - If you like it "soupy" leave as is, I like it a little thicker.) Mix 1 heaping tbsp of corn starch with a 1/4 cup of cold water. Stir the mixture vigorously until all the corn starch is dissolved. Now, remove the stew from the oven and add the corn starch mixture. As soon as you add it stir it in for a good minute. You should see the stew thicken immediately.
• Serve with some crusty bread.