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Lamb Stew

This recipe illustrates what I call “two pot” style cooking. I use it for soups, stews, chili, spaghetti sauce and anything that is going to made in bulk. One large pot or dutch oven is used for the final product. That pot is placed on one stove burner that is “off” until simmering begins. The other pot, usually a frying pan, is used for all the intermediate cooking. By cooking this way, one need only to pay attention to one pot at a time. After the meal, clean-up is pretty easy. It’s also great for camping when you might have only one burner to cook on.

Lamb shoulder chops are recommended. When cutting the chop into pieces, there are fewer bones to contend with than if using blade chops. You can also use what the markets label as “lamb necks for stew” but if you do that it will not be practical to separate the meat from the bone. The stew will taste good (bones have lots of flavor) but you will have more bones and less meat.

Lamb Stew
Serves 3
A simple, tasty stew.
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Prep Time
30 min
Total Time
1 hr 45 min
Prep Time
30 min
Total Time
1 hr 45 min
301 calories
48 g
0 g
9 g
9 g
1 g
460 g
1650 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 301
Calories from Fat 83
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 1650mg
Total Carbohydrates 48g
Dietary Fiber 6g
Sugars 8g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 lamb shoulder chops (about 1-1/4 to 1-1/2 pounds,total)
  2. 2 tablespoons olive oil, divided
  3. 4 tablespoons all purpose flour, divided
  4. 3 medium onions, peeled and quartered
  5. 3 medium carrots, peeled and cut into bite sized pieces
  6. 1 large russet potato, peeled and cut into bite sized pieces
  7. 1-1/2 cups beef broth or 1 (14-1/2 ounce) can
  8. 1 teaspoon salt
  9. 1/4 teaspoon black pepper (freshly ground if available)
  10. 1/2 teaspoon parsley flakes (or 1-1/2 teaspoons fresh)
  11. 1-1/2 teaspoons minced chives
  12. 1/4 teaspoon dried thyme (or 3/4 teaspoon fresh)
  13. 1/4 cup water
  1. With a small sharp knife, cut the chops into bite sized pieces. Cut the meat away from the bone(s) and trim any excess fat. Discard the fat but keep the bone(s).
  2. Add 2 tablespoons of flour to a shallow pan. Toss the meat in the flour until evenly coated.
  3. Add 1 tablespoon of oil to a frying pan and heat to medium. Add the meat and stir until browned.
  4. Remove the browned meat and transfer to a large saucepan or dutch oven.
  5. Add the onions, carrots and remaining oil to the frying pan. Sauté the carrots and onions stirring often until the onions are translucent. Allow the layers of onion to separate.
  6. Transfer the sautéd vegetables to the large pot.
  7. Add the potatoes, beef broth, bones and seasonings to the large pot.
  8. Remove the frying pan and move the large pot to the hot burner.
  9. Allow the stew to come to a boil or nearly so, then lower the temperature to a simmer.
  10. Simmer the stew until the vegetables are tender (about an hour).
  11. While the stew is simmering, add the water and remaining 2 tablespoons of flour to a cup. Stir until the flour is dissolved.
  12. When the stew is ready, slowly add the flour water to the pot stirring continuously.
  13. Serve the stew, taking care not to include the bones.
  1. After cooling, your dog, if you have one, will enjoy the larger (humerus) bones.
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