Lamb Stew, also known as Agnello Brasato is a rich and satisfying Italian Peasant Stew. The tender morsels of lamb will melt in your mouth and your family will gobble it up. It's packed with healthy ingredients and some warm spices that make this "peasant" food a feast fit for royalty.
2lblamb roast *Any type of lamb roast will work - trimmed of fat and cubed in 1 to 2 inch pieces. The fat is where the gamey taste comes from. Trim off as much as possible.
4cupsbeef broth32 oz
16ozDry White Wine*or additional broth. Use cheap wine since the the alcohol cooks out anyway. (You will not get your children tipsy with this stew).
½teaspoonxanthan gum optional*to thicken the broth. Use caution. Too much will make the broth slimy.
2clovesgarlic sliced thin
1large bay leaf Whole so you can fish it out later.
10 minutes before serving - saute the mushrooms
8ozmushrooms * Sliced - white or baby portabella
Fresh Italian parsley sprigs for decorating each bowl just before serving OPTIONAL
thinly sliced pats of butter
In a large skillet, sauté the diced bacon over moderate heat for about 3-5 minutes or until lightly crisped. Scoop out and add to the crockpot. Save the bacon grease.
Cut the lamb into 1 to 2 inch bite sized cubes and pat dry the with a paper towel. Season generously with the salt and pepper.
Heat the bacon fat with a medium flame and sear the lamb in batches if needed. Add the olive oil as needed to make sure you have enough fat in the pan.The meat will need room to sear. If you add too much at once it will steam instead of brown. Refrain from turning over too soon. Let it brown first.Scoop out the cubes as each batch is browned and add to the crockpot. Repeat until all the cubes have been browned.
In the same skillet using the same fat, saute the onions for 2 minutes and dump into the crockpot.
Turn off the flame and add the wine to the skillet. Use a wooden spoon or spatula to scrape off all of those flavorful browned bits before pouring it into the crock pot.
Add the tomato paste, garlic, thyme, rosemary, bay leaf & xanthan gum or chosen thickener if using to the crock pot. Add carrots and celery.
Cover and turn the crockpot on low and leave it alone to cook for six to seven hours. If you are in a rush, set to high for four hours. In any case, turn to high for the last half hour to boil out the last of the alcohol (if there is any left).
Add sauteed Mushrooms to the crock pot 10 minutes before serving
Wash and slice the mushrooms. Saute in butter and add to the crockpot pot. Don't skip this step. The buttered mushrooms are important to the finished flavor.
Cover and let simmer for another 5-10 minutes.
Give it a good stir, fish out the bay leaf if you used one and discard. Salt and pepper to taste or let everyone do it at the table.Serve in deep bowls with parsley sprigs, Parmesan or chives.
The nutrition in this recipe is based on making 12 generous ten ounce servings.
Serving: 10oz | Calories: 262kcal | Carbohydrates: 4g | Protein: 19g | Fat: 16g | Sodium: 687mg | Fiber: 1g | Net Carbs: 3g | Fat Ratio per Serving: 54.96% | Protein Ratio per Serving: 29.01% | Carb Ratio per Serving: 4.58%