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
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.
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.
You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb.