My Lamb Stew Soup Off the Bone šŸ˜Š
My Lamb Stew Soup Off the Bone šŸ˜Š

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my lamb stew soup off the bone šŸ˜Š. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

My Lamb Stew Soup Off the Bone šŸ˜Š is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. My Lamb Stew Soup Off the Bone šŸ˜Š is something that I have loved my whole life. They’re nice and they look fantastic.

My Lamb Stew Soup Off the Bone šŸ˜Š. When the meat is tender and falling off the bone, remove the bones using tongs as it's hot. And pick what meat you can off and put it back into the saucepan with the rest. There should not be any bones in the the lamb water.

To begin with this recipe, we have to prepare a few ingredients. You can have my lamb stew soup off the bone šŸ˜Š using 18 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make My Lamb Stew Soup Off the Bone šŸ˜Š:
  1. Get 1 kg Lamb ends, neck, Ribs etc
  2. Get 4 medium Carrots
  3. Take 2 medium Onions
  4. Take 1/2 tsp Salt
  5. Take 2 tbsp Lemon juice
  6. Prepare 1/2 tsp cracked black pepper
  7. Prepare 1 tsp fresh or frozen Rosemary. i get it fresh and freeze what i dont use
  8. Make ready 1 tsp olive oil
  9. Get 2 clove Garlic crushed
  10. Prepare 1/4 cup red wine
  11. Prepare 1/4 cup passata or Tomato juice
  12. Get 1/4 cup boiling water
  13. Take 1 tsp Dried Sage
  14. Prepare 400 grams New Potatoes washed not peeled, cut the larger ones in half
  15. Prepare 1 handful sweet peppers cut small, you can use frozen
  16. Take 1/2 cup Garden peas frozen
  17. Get 4 tsp heaped with Cornflour / Starch
  18. Get 4 tbsp cold Water

Lamb bone soup: Once the stock and the meat are cooked, make the soup. Chop the onions and the bacon (if necessary). Heat the oil in a large heavy-bottomed pot. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins.

Steps to make My Lamb Stew Soup Off the Bone šŸ˜Š:
  1. Cut the fat off the Lamb bones
  2. Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends. Add the salt and lemon juice, and boil then simmer with a lid on for 1/2 hour then remove lid and let it simmer away for the next 1/2 hour.
  3. While the lamb is cooking, peel and cut the carrots into small pieces. Leave for later
  4. Cut up the onions, and fry in oil. When opaque add the rosemary cut up small.
  5. Add the garlic and fry for 1 minute. Then add the wine turn hi and boil fast for 5 minutes.
  6. Add the passata and stir bring to the boil then add the boiling water stir in.
  7. Add the dried sage and stir in, turn off and put it aside for later.
  8. Check the boiling lamb near the end of the hour simmering, if the meat starts to come off the bone its ready. If not, leave for a further 15 minutes
  9. Wash and cut potatoes and leave with the carrots
  10. Cut up the peppers and just add them to the cooling onion and tomato in the pan and stir in and leave.
  11. When the meat is tender and falling off the bone, remove the bones using tongs as it's hot. And pick what meat you can off and put it back into the saucepan with the rest. There should not be any bones in the the lamb water. If you leave the bones in any longer, they will start to brittle and break off.
  12. Throw all the bones away and add the tomato mix, carrots and potatoes, peas bring it all to the boil turn down and simmer for 20-30 minutes.
  13. Near the end of the cooking mix the cornflour/starch with the cold water and mix add it to the stew. Stir and it will become a little thicker. Add another 1/2 teaspoon of black pepper mix and let it simmer for 10 mins.
  14. Serve hot with salt and pepper to taste and some lovely crusty bread. šŸ˜

Heat the oil in a large heavy-bottomed pot. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb. To make lamb stew in an Instant Pot or electric pressure cooker, brown the lamb and vegetables on high heat. My family would make this for a big event.

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