Monday, 24 June 2013

Lamb in Red Wine Stew

The man came home recently with "meat bones" for the dog.  I didn't take much notice until I went to the fridge to give Maxy some food and realised that some of these so called "bones" were good enough to put on the BBQ and feed a large "human" family.

When questioned about whether these bones were dog meat he said "no" he had bought them in the "human" meat cabinet of the supermarket! Some of these "bones" looked like steaks! They are labelled meat bones so I thought I would experiment with the next pack knowing that if they were inedible Maxy would enjoy them.

They would probably take quite a bit of cooking so on a cold saturday afternoon I made a start to enable the stew to cook for a good few hours to soften the cheap meat.



Ingredients
1kg lamb "bones" or other stewing meat
2 tablespoons olive oil
1 large onion
3 garlic cloves, crushed
1 bay leaf
1 bottle of red wine
2 carrots chopped
400g tin of crushed tomatoes
1 tablespoon tomato paste
1/4 teaspoon ground oregano or tablespoon finely chopped fresh oregano
small pinch ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon sugar
2 tablespoons chopped flat leaf parsley










Love these little measuring spoons
Pinch, Dash, Smidgen

Add the red wine
What to do..........
Heat oil in a large saucepan and add onion and cook over a high heat for 5 mins or until starting to brown.
Add garlic and bay leaf and cook for another minute
Add lamb and stir to coat lamb with onion and cook for 5 mins to brown the lamb.
Add wine tomato, tomato paste, oregano, cinnamon, cloves and sugar
Bring to the boil, then reduce the heat to low and simmer for at least 2 hours or until the lamb falls off the bone.
Tediously remove all the bones.
Serve with rice or mashed potatoes sprinkled with parsley.

Lamb in Red Wine Stew
The kitchen smelt delicious and warm all afternoon, and the stew tasted sensational. I will make this again - cheap cuts + cheap wine = lovely dinner.

12 comments:

  1. this is pure perfection and the cheapest cuts (or dog cuts as we used to call them) are always the most tasty... gorgeous recipe x

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    1. Thanks Dom, this was so yummy I was sad when the leftovers ran out - I do love this time of year when I can get right into "slow cooking"

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  2. THis is what I call real comfort food that we love to enjoy! Looks so good & mouthwatering!

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    1. Many thanks Kit, it was certainly very warming.

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  3. This looks delicious and the spices sound lovely. I don't eat red meat but I've been making a Persian lamb stew once a week recently for my husband who really loves it. It uses the cheapest meat on the bone but he swears it's the best for these kind of slow cooked casseroles.

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  4. My mouth is watering as I look at the pictures! Thankfully the weather here has finally decided to warm up - so no long slow cooked stews for us - I'm pleased to say.

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    1. I have made this a couple of times and we love it especially on the weekends when it has had more than a couple of hours to sit in the pot.

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  5. Love the measuring spoons but love it more that you rescued this perfectly good meat and turned it into something wonderful.

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    Replies
    1. How cute are those spoons? The poor dog has missed out forever.

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