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Tuesday, March 2, 2010

Lamb Stew

Ontario, Canada produces some of the best lamb I have ever tasted.  It is wonderfully mild tasting without the gaminess you find in most imported lamb.
For this reason I choose Ontario lamb above all others.  Flavors are easily infused resulting in succulent lamb without the harsh taste or smell.
Various cuts of lamb can be used for this dish including shanks, loin chops, shoulder, rib and sirloin chops.
I find the variety of cuts give this stew differing textures with every bite although a single cut can be used.
This is another dish I find at the top of my list for truly savoury and comforting foods. It is a fairly simple recipe that just requires a bit of preparation and the results are always fantastic.
These are the standard ingredients I use for my stew but this lamb can be cooked with just about anything else you prefer .

3 lbs various cuts of  Ontario lamb
2 carrots chopped
2 celery stalks chopped
1 large onion chopped
2 cups tomato sauce
1 cup white wine
1 cup beef or veal stock
1 cup cannellini beans
Salt and pepper
All purpose flour for dredging
Extra virgin olive oil

Lightly dredge lamb pieces in flour and place in a hot pan with some olive oil.  Cook for 5 minutes on each side or until nicely browned.
Remove lamb and set aside.  In the same pan add onion, celery and carrots an saute for 5 minutes until veggies are soft.  Now add tomato sauce, beans, stock and white wine and cook an additional 5 minutes until well blended and warmed through.
Place lamb in a baking dish, cover and place in a 400*f oven for 1 1/2 hours.

The stew can now be plated on its own or served over a bed of arborio or white rice.

Prep time 20 minutes
Total cooking time 1 h 40 minutes.

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