Pipestone Lamb Stew

Name: Pipestone Lamb Stew
Ingredients: 2 each bay leaves; 1 large thyme sprigs; 1 teaspoon thyme dried; 4 each allspice berries; 4 pounds lamb; 2 medium onions peeled, halved; 6 large garlic cloves chopped; 1 1/2 cups white wine dry; 1/4 cup horseradish; 1/4 cup worcestershire sauce; 28 ounces italian plum (roma) tomatoes; 3 medium carrots peeled; 8 ounces mushrooms, button chopped; 3 large celery stalks trimmed; 2 medium russet potatoes peeled

15 ingredients

8 steps

Ingredients

2 each bay leaves
1 large thyme sprigs
1 teaspoon thyme dried
4 each allspice berries
4 pounds lamb
2 medium onions peeled, halved
6 large garlic cloves chopped
1 1/2 cups white wine dry
1/4 cup horseradish
1/4 cup worcestershire sauce
28 ounces italian plum (roma) tomatoes
3 medium carrots peeled
8 ounces mushrooms, button chopped
3 large celery stalks trimmed
2 medium russet potatoes peeled

Directions

1

Tie bay leaves, thyme and allspice berries together in a piece of cheesecloth; set aside.
2

Brown lamb on all sides in a large.
3

Add the onions and garlic and cook, stirring frequently, until onions begin to turn translucent, 3 to 4 minutes.
4

Add the cheesecloth bundle, wine, horseradish, Worcestershire and all the vegetables to the meat, crushing the tomatoes with your hands or a wooden spoon.
5

Season generously with salt and pepper.
6

Bring to a boil, then cover, reduce heat to medium, and cook until potatoes are tender and lamb is falling from the bone, about 3 hours.
7

Remove cover and continue cooking the stew until it has thickened somewhat but is still soupy, an additional 1 to 1 1/2 hours.
8

Remove the cheesecloth bundle and season to taste, adding more horseradish if you like.