My Lamb Stew Soup Off the Bone 😊

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, My Lamb Stew Soup Off the Bone 😊. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make My Lamb Stew Soup Off the Bone 😊 is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My Lamb Stew Soup Off the Bone 😊 estimated approx 120 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook My Lamb Stew Soup Off the Bone 😊 using 18 ingredients and 14 steps. Here is how you cook that.

Really warming and Tasty

Ingredients and spices that need to be Take to make My Lamb Stew Soup Off the Bone 😊:

1. 1 kg Lamb ends, neck, Ribs etc
2. 4 medium Carrots
3. 2 medium Onions
4. 1/2 tsp Salt
5. 2 tbsp Lemon juice
6. 1/2 tsp cracked black pepper
7. 1 tsp fresh or frozen Rosemary. i get it fresh and freeze what i dont use
8. 1 tsp olive oil
9. 2 clove Garlic crushed
10. 1/4 cup red wine
11. 1/4 cup passata or Tomato juice
12. 1/4 cup boiling water
13. 1 tsp Dried Sage
14. 400 grams New Potatoes washed not peeled, cut the larger ones in half
15. 1 handful sweet peppers cut small, you can use frozen
16. 1/2 cup Garden peas frozen
17. 4 tsp heaped with Cornflour / Starch
18. 4 tbsp cold Water

Instructions to make 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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