• 3 tablespoons extra-virgin olive oil
  • lamb stew meat on the bone off the bone might be even better
  • 1 medium onion, sliced
  • 10 miniature carrots
  • 4 cloves of garlic, i used 1 elephant garlic clove
  • half a pound of mushrooms sliced
  • 3 sprigs fresh thyme
  • 3 tbl fresh parsley
  • 1/2 cup honey
  • 1 cup red wine
  • 2 cups stock
  • 1 cinnamon sick

so after the last time i made my sticky braised ribs, e requested i make it again very soon but with lamb. not a bad idea.

so i was out yesterday food shopping, that’s what i do every wednesday, and found lamb stew meat at the butcher on the bone. i was originally going to make crab cakes tonight but i, along with some of my fb friends, was outnumbered. it’s ok though, it’s a challenge. i was just praying it worked. sometimes e has some crazy ideas;-)

so anyway, tonight’s post is a variation of my sticky braised rib recipe, let’s call it, braised lamb.

braised lamb

as you can see, most of the ingredients are the same. i added lamb instead of beef and i used garlic, mushrooms and a cinnamon sick. i made the stew more hearty by slicing garlic and onions and using miniature carrots.

  1. preheat the oven to 350.
  2. in a large pot heat oil over medium heat. brown  lamb. remove and set aside, but keep all the oil and lamb fat in the pot.
  3. add onion, garlic, carrot, mushrooms, parsley, cinnamon and thyme to the pan and cook until softened and fragrant, about 5-10 minutes.
  4. pour in the honey, red wine, and stock, bring to a boil.
  5. return meat to the pan and put the pot in the oven. make sure to put the lid on loosely, you want to allow the steam to escape and the sauce to thicken.

now, i thought the lamb would soften up quicker then the beef, i was wrong. took the same amount of time, about 3 hours. when done, take out the meat, bring sauce to a boil and reduce sauce down so it’s thicker. add lamb back in, serve.

i was amazed at the difference the lamb, mushrooms, garlic, and cinnamon stick made. it gave the dish a nice earthy feeling. much different then the beef. less sweet. next time i am going to go with a boneless lamb, i think it would be easier to eat.

tonight we are having this with a salad and polenta.i want to wish you all a very very merry christmas. i won’t be posting until sunday, so have a great one everyone!


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