Basque Lamb Stew cooked in a crock pot gives you the taste of Northern Spain linked to the simplicity of crock pot cooking, making it an ideal 21st century recipe. The method for regular stove top cooking is also shown below.
Ingredients
1 1/2 lbs (675 grams) boneless lamb shoulder
1 cup stock
3/4 cup onions, chopped
2 garlic cloves, crushed
6 medium carrots, cut into 3/4 inch (18mm) pieces
12 ounces (340 grams) turnips, cut into 3/4 inch (18mm) pieces
1/2 tsp thyme leaves
1/2 tsp rosemary, crumbled
1/2 tsp black pepper
1 cup chicken stock
2 Tbsp flour
Instructions
Trim fat off meat and cut into 1-1/2″ (36 mm) chunks.
Put all ingredients into crock pot and cook all day on Low.
OR
Bring all ingredients to boil in 4-qt (2 litre) pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender.
When done, skim off and discard fat.
Whisk chicken stock with flour until blended.
Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender.
Variations
You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb.
Basque Lamb Stew
Basque Lamb Stew cooked in a crock pot gives you the taste of Northern Spain linked to the simplicity of crock pot cooking, making it an ideal 21st century recipe. The method for regular stove top cooking is also shown below.
- 1 1/2 lbs 675 grams boneless lamb shoulder
- 1 cup stock
- 3/4 cup onions chopped
- 2 garlic cloves crushed
- 6 medium carrots cut into 3/4 inch (18mm) pieces
- 12 ounces 340 grams turnips, cut into 3/4 inch (18mm) pieces
- 1/2 tsp thyme leaves
- 1/2 tsp rosemary crumbled
- 1/2 tsp black pepper
- 1 cup chicken stock
- 2 Tbsp flour
OR
Bring all ingredients to boil in 4-qt (2 litre) pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender.
When done, skim off and discard fat.
Whisk chicken stock with flour until blended.
Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender.
Variations
You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb.
Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!
