Bruce Dern’s Lamb Stew

              Bruce Dern’s Lamb Stew

Makes 6 servings

Ingredients

2 oz olive oil

2 medium onions, chopped

3 lb. boneless leg of lamb, or lamb shoulder, cut in cubes

salt and pepper

1, 8 oz can tomato sauce

2 3/4 cups chicken broth

3/4 tsp thyme

1 garlic clove

1 small bay leaf

3 stalks of celery, medium dice

3 medium carrots, sliced

16 small white onions

1/2 lb mushrooms

3 Tbsp chopped parsley

Instructions

Heat oil in large stew pot. Saute onions until soft, adding a little water to prevent sticking or browning. Add trimmed, cubed lamb. Sprinkle with salt and pepper and brown on all sides.brucedernftballstewingredients

Heat chicken broth. Add this with tomato sauce to the pot with thyme, garlic clove and bay leaf. When liquid is boiling, lower the flame, cover the pot and simmer for 1 hour, stirring occasionally

After one hour, add celery and carrot to stew pot with whole, peeled tiny onions. Cover again and simmer for another hour.

Add mushrooms. Cover and cook 1/2 hour more until meat is very tender. Remove garlic clove and bay leaf. Let stew stand for a few minutes. Sprinkle each serving with parsley. Serve with home-made dumplings, rice, or potatoes

Thank you