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.
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|
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|