Rosemary And Turnips Lamb Recipe

Low Carb Lamb Stew

WEBMay 10, 2019 · leaf, season with salt and pepper. Add beef bone broth and heat through. Add back lamb including any meat juices and mix …

1. Heat oil using the sauté function on your cooker or in a large pot on the stove. Addlamb, season with salt and pepper, brown off to seal, remove and set aside.
2. Heat butter, sauté veggies until golden, add red wine and cook until reducedslightly, then add tomato paste and stir through. Add chopped rosemary and bayleaf, season with salt and pepper. Add beef bone broth and heat through.
3. Add back lamb including any meat juices and mix through. Pressure cook 30 mins,slow cook 6-8 hours or simmer on the stove top for 1- 1 ½ hours.
4. If doing stove top, check and stir occasionally to make surethe bottom isn’t burning and watch the sauce as it reduces down and thickens.It’s ready when the sauce is reduced and meat is tender.

Preview

See Also:

Show details

Low Carb Lamb Stew Step Away From The Carbs

WEBMar 14, 2020 · Instructions. Add the lamb, prepared turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl. Next, add …

1. Add the lamb, prepared turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl.
2. Next, add beef broth, onion powder, garlic paste, salt and pepper. Stir well.
3. Cook on a high heat for 3 hours, or low heat for 6 hours (slow cooker setting if using the Instant Pot).
4. Check for seasoning again and add more if needed. Use a slotted spoon to transfer the lamb and vegetables to a serving dish, then spoon over some of the sauce. Note - if you wish a slightly thicker liquid, whisk in a pinch of xanthan gum after you have removed the lamb and veggies.

Preview

See Also:

Show details