My Lamb Stew Soup Off the Bone 😊
My Lamb Stew Soup Off the Bone 😊

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, my lamb stew soup off the bone 😊. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. - After a long time cooking, all the flavor in the aromatics is transferred into the soup. Lamb Stew Soup Off the Bone.

My Lamb Stew Soup Off the Bone 😊 is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. My Lamb Stew Soup Off the Bone 😊 is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have my lamb stew soup off the bone 😊 using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make My Lamb Stew Soup Off the Bone 😊:
  1. Prepare Lamb ends, neck, Ribs etc
  2. Make ready medium Carrots
  3. Make ready medium Onions
  4. Take Salt
  5. Take Lemon juice
  6. Prepare cracked black pepper
  7. Prepare fresh or frozen Rosemary. i get it fresh and freeze what i dont use
  8. Get olive oil
  9. Get Garlic crushed
  10. Take red wine
  11. Get passata or Tomato juice
  12. Get boiling water
  13. Take Dried Sage
  14. Make ready New Potatoes washed not peeled, cut the larger ones in half
  15. Make ready sweet peppers cut small, you can use frozen
  16. Get Garden peas frozen
  17. Get heaped with Cornflour / Starch
  18. Take cold Water

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Steps to make My Lamb Stew Soup Off the Bone 😊:
  1. Cut the fat off the Lamb bones
  2. Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends. Add the salt and lemon juice, and boil then simmer with a lid on for 1/2 hour then remove lid and let it simmer away for the next 1/2 hour.
  3. While the lamb is cooking, peel and cut the carrots into small pieces. Leave for later
  4. Cut up the onions, and fry in oil. When opaque add the rosemary cut up small.
  5. Add the garlic and fry for 1 minute. Then add the wine turn hi and boil fast for 5 minutes.
  6. Add the passata and stir bring to the boil then add the boiling water stir in.
  7. Add the dried sage and stir in, turn off and put it aside for later.
  8. Check the boiling lamb near the end of the hour simmering, if the meat starts to come off the bone its ready. If not, leave for a further 15 minutes
  9. Wash and cut potatoes and leave with the carrots
  10. Cut up the peppers and just add them to the cooling onion and tomato in the pan and stir in and leave.
  11. When the meat is tender and falling off the bone, remove the bones using tongs as it's hot. And pick what meat you can off and put it back into the saucepan with the rest. There should not be any bones in the the lamb water. If you leave the bones in any longer, they will start to brittle and break off.
  12. Throw all the bones away and add the tomato mix, carrots and potatoes, peas bring it all to the boil turn down and simmer for 20-30 minutes.
  13. Near the end of the cooking mix the cornflour/starch with the cold water and mix add it to the stew. Stir and it will become a little thicker. Add another 1/2 teaspoon of black pepper mix and let it simmer for 10 mins.
  14. Serve hot with salt and pepper to taste and some lovely crusty bread. 😁

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