Ingredients:
• 4 pounds boneless lamb stew chunks (or whatever type of stewing lamb is available, this time I used lamb riblets)
• Splash of olive oil for browning lamb chunks
• 15 - 20 baby red-skinned potatoes
• 6 large carrots, peeled, quartered
• 3 medium onions, quartered
• 2 medium leeks (white and pale greens end only) optional, this time I omitted them.
• 2 tbsp. dried rosemary or a handful of fresh chopped
• 1 1/2 tablespoons chopped fresh thyme
• 2 cups stock (I always have frozen homemade available) or water
Preparation
Pour Olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Using tongs, transfer bones to plate.
Add vegetables, rosemary and thyme to pot; stir to coat with drippings. Return meat to pot. Add 2 cups stock or water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Place ¾ to 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. Serve with a crusty fresh bread.
Variation: experiment with herbs, it's lovely too if you add 1-2 tbsp of parsley and oregano. Bon Appetite enjoy
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