Yesterday I made a hearty winter meal that was perfect for the chilly temperatures. It was simple and meaty and good.
Lamb Stew
2-3 lb Lamb cut, bones in (We used local organic)
8-10 cups water
1 onion, diced
4-5 cloves garlic
1-2 Tsp dried rosemary
A few large sprigs of fresh thyme
3 carrots, peeled and diced
1 cup whole baby 'bell mushrooms
1 Russet potato
1 celery stalk
Salt to taste
Place the lamb in the water along with the diced onion and diced celery. Smash the garlic cloves and cut them in half lengthwise. Add the rosemary and thyme. Cook on med-high for 2-3 hours, so that a good amount of the water evaporates. Once you feel you've attained a nice rich stock, cover the pot and reduce heat to low and continue to simmer for 2-3 hours, until the meat falls off the bone when prodded gently with a fork. Turn heat off to Warm. Remove all bones and any fat from the pot and shred the meat accordingly. Cube and add the potato. Halve the mushrooms and add as well. Allow to set for 30 minutes. Serve with Whole Wheat White Bread.
Whole Wheat White Bread
I mad ethis bread out of default because I had no white bread flour left. I wanted a light fluffly bread to go with this meal, but such would not happen, as I only had a tiny bit of AP left, a lot of whole white wheat and some whole wheat. But it was a pleasant surprise and we both and seconds.
1 cup AP flour
3 cups White Whole Wheat flour
2 1/2 tsp instant Yeast
1 1/2 tsp salt
Combine ingredients in bread machine and remove before second rise. Form into a long cylinder by rolling it out into a rectangle and folding one side halfway to the end of the other and then wrapping the other side over. Pinch the seal shut. Sprinkle corn meal on baking sheet and place the dough seal-side down. let rise in a warm place for an hour covered with a damp cloth. Heat Oven to 425. Insert broiling pan with 1 cup water in it, followed immediately by the bread and bake for 25 minutes or until the dough sounds hollow when knocked.
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