Lamb and Sweet Potato Stew

Difficulty:

1/5

Yield: 6 servings

Ingredients:

3 pounds lamb leg cubes in 1 ½ inch (3.8cm) cubes
1 whole lamb leg bone
Salt and pepper
3 tablespoons (45ml) olive oil
3 medium Vidalia onions
¼ cup (60ml) all-purpose flour
4 cups (1 liter) beef stock
1 cup (250ml) red wine like a Cabernet (Optional)
2 tablespoons (30ml) fresh thyme leaves
2 medium sweet potatoes or yams
¼ cup (60ml) minced fresh parsley

Method:

Preheat oven to 350F (176°C).

Trim any excess fat from the lamb. Season the meat with salt and pepper.

Heat 2 tablespoons (30ml) of olive oil in a large Dutch oven or oven-proof pot set over medium-high heat.

Add the lamb and cook without moving until well caramelized and brown. Using your tongs turn each piece and continue cooking until all sides are browned nicely. Pending on the size of your pot you may have to brown the meat in batches as to not overcrowd your pan.

Transfer meat to a bowl.

Cut the Vidalia onions into medium dice.

Add the remaining olive oil to the pan and all the onions. Sprinkle with a little salt to help the onions break down.

Cook the onions until completely softened and just starting to caramelize. Add the flour to the pan and stir until all the onions are coated.

Gradually add the stock, scraping the bottom of the pan and edges with a wooden spoon to loosen the yummy brown bits on the bottom. At this point if you are using red wine add it now.

Add the fresh thyme and the lamb bone. Add the lamb cubes and any accumulated juices in the bowl. Return to a simmer, cover the pot, and place it in the oven. Cook for 1 ½ – 2 hours or until the meat is fork tender.

Peel the sweet potato and chop into 1 ½ inch (3.8cm) cubes.

Remove the pot from the oven and add the sweet potatoes and stir into mixture. Place in the oven to finish cooking. Note if mixture/ broth is thin remove lid to finish cooking. If the mixture seems slightly thick add a little water and cover with lid.

Cook for a further 15 minutes or until sweet potatoes are cooked through.

Remove from oven. Remove lamb bone and discard.

If serving immediately, spoon off any fat that rises to the top. (The stew can be covered and refrigerated for up to 3 days. Spoon off the hardened fat and bring back to a simmer over medium-low heat.)

Stir in the parsley, taste and adjust seasoning if necessary.

Serve with crusty bread.