My Lamb Stew Soup Off the Bone šŸ˜Š
My Lamb Stew Soup Off the Bone šŸ˜Š

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my lamb stew soup off the bone šŸ˜Š. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

My Lamb Stew Soup Off the Bone šŸ˜Š is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. My Lamb Stew Soup Off the Bone šŸ˜Š is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook my lamb stew soup off the bone šŸ˜Š using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make My Lamb Stew Soup Off the Bone šŸ˜Š:
  1. Prepare 1 kg Lamb ends, neck, Ribs etc
  2. Take 4 medium Carrots
  3. Take 2 medium Onions
  4. Prepare 1/2 tsp Salt
  5. Get 2 tbsp Lemon juice
  6. Take 1/2 tsp cracked black pepper
  7. Take 1 tsp fresh or frozen Rosemary. i get it fresh and freeze what i dont use
  8. Make ready 1 tsp olive oil
  9. Make ready 2 clove Garlic crushed
  10. Prepare 1/4 cup red wine
  11. Prepare 1/4 cup passata or Tomato juice
  12. Get 1/4 cup boiling water
  13. Get 1 tsp Dried Sage
  14. Take 400 grams New Potatoes washed not peeled, cut the larger ones in half
  15. Take 1 handful sweet peppers cut small, you can use frozen
  16. Take 1/2 cup Garden peas frozen
  17. Take 4 tsp heaped with Cornflour / Starch
  18. Make ready 4 tbsp cold Water
Steps to make My Lamb Stew Soup Off the Bone šŸ˜Š:
  1. Cut the fat off the Lamb bones
  2. Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends. Add the salt and lemon juice, and boil then simmer with a lid on for 1/2 hour then remove lid and let it simmer away for the next 1/2 hour.
  3. While the lamb is cooking, peel and cut the carrots into small pieces. Leave for later
  4. Cut up the onions, and fry in oil. When opaque add the rosemary cut up small.
  5. Add the garlic and fry for 1 minute. Then add the wine turn hi and boil fast for 5 minutes.
  6. Add the passata and stir bring to the boil then add the boiling water stir in.
  7. Add the dried sage and stir in, turn off and put it aside for later.
  8. Check the boiling lamb near the end of the hour simmering, if the meat starts to come off the bone its ready. If not, leave for a further 15 minutes
  9. Wash and cut potatoes and leave with the carrots
  10. Cut up the peppers and just add them to the cooling onion and tomato in the pan and stir in and leave.
  11. When the meat is tender and falling off the bone, remove the bones using tongs as it's hot. And pick what meat you can off and put it back into the saucepan with the rest. There should not be any bones in the the lamb water. If you leave the bones in any longer, they will start to brittle and break off.
  12. Throw all the bones away and add the tomato mix, carrots and potatoes, peas bring it all to the boil turn down and simmer for 20-30 minutes.
  13. Near the end of the cooking mix the cornflour/starch with the cold water and mix add it to the stew. Stir and it will become a little thicker. Add another 1/2 teaspoon of black pepper mix and let it simmer for 10 mins.
  14. Serve hot with salt and pepper to taste and some lovely crusty bread. šŸ˜

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