lamb stew

Being the spouse of a kiwi, lamb is a frequent meat of choice in our household and I'm always looking for ways to serve it. This is a modification of a recipe I found in "The Biggest Book of Slow Cooker Recipes". It's easy as hell and super tasty. The original recipe is called "Braised Lamb Shanks & Vegetables" but, trust me, what I make is not this. ;)

Lamb & Vegetable Stew

2 TBSP flour

2 lbs of boneless leg of lamb, cut into 1 inch chunks

6 leeks, sliced (about 2 cups) (I used much less and it was fine)

2 TBSP oil

1 14 oz. can chicken broth

1 14.5 oz can diced tomatoes (You could use stewed)

8 cloves garlic, crushed (I use the pre-minced stuff you get in a giant jar at Costco)

1 TBSP Cavender's seasoning (It's a greek seasoning but you could use an all-purpose seasoning)

8 oz celery root, peeled & cut into 1 inch chunks (this was 2 smaller celery roots)

8 oz. turnips, peeled & cut into 1 inch chunks (usually, I use a large turnip and call it a day)

8 oz. baby carrots, peeled

1. Place flour and salt & pepper in a large ziploc bag. Add the cubed lamb (1/2 at a time), shaking it to coat. Set aside.
2. In a Dutch oven, cook the leeks in hot oil just until tender but not browned. Remove leeks and set aside. Brown the lamb in the Dutch oven, in batches so as not to overcrowd.
3. Return all lamb and leeks to Dutch oven. Add garlic, chicken broth, seasonings, celery root, turnips, carrots, and tomatoes to pot. Let it begin to simmer.
4. After the stew begins to simmer, transfer the stew to a crock pot and cook on low for 4-6 hours.

That's it!

*The original recipe says to cook the lamb, garlic, chicken broth, seasonings, & tomatoes for 1.5-2 hours on low (covered). Then add the celery root, turnips and carrots and cook for another 15-20 minutes. I'm impatient and throw it all in the crock pot. Seems to work just fine!!