I am a meat-eating hippie. But sometimes, it kind of grosses me out. And sometimes, I really hate the taste of meat. So I have to hide it. What better way to do that than in a simple stew?
Recently, I made lamb stew, one of my standby creations. Lamb can be a little gamey, but tossed together with tomatoes and veggies, this stew practically melts in your mouth. Besides, did you know lamb is loaded with vitamin B12, protein, and zinc? What better reason to eat this fantastic stew?
Before I give you a recipe, I am giving my disclaimer. I don’t measure. I dump. Which works out great for cooking a main dish, but not so great when baking. Apparently there’s science involved in that. Ask me how I know.
My recipe is based upon about twenty other recipes, completely altered to make it my own, mostly because I had to use the ingredients I already had. That’s part of simplicity – learning to let go, breathe, and know that everything works out (unless it’s science).
Sorry I don’t have a picture. I forgot in the process of inhaling the tomatoey goodness. Just imagine a big pot of red juicy tomatoes, lamb, and veggies. It was pretty.
Here you go:
Lamb and Tomato Stew
In a large stock pot, place approximately 2 T. olive oil.
1 large onion, peeled and chopped
4 celery stalks, chopped *Celery lowers blood pressure. And it is low in calories. Nice.
4 carrots, peeled and sliced *Carrots slow down aging. Hmmm, I wonder how many I need to eat to stay at the age I am.
One super large sweet potato, peeled and chopped – Yum, Yum, Yum
Sautee. Temporarily move veggies into a separate bowl.
Add about 1 tsp of each: (though I add a tad more, because I like lots and lots of spice)
Garlic powder, thyme, sage, marjoram
Set two lamb shanks in pot, adding more oil if necessary. Brown for about 4-7 minutes per side. (Just a light browning).
Add 1 box of Pomi chopped tomatoes (or any other canned tomato you wish to substitute. Just remember Pomi tomatoes are 26 ounce, a regular can is 14.5 ounces. But fresh would be best, it always is.)
Add 1 cup of water (or broth). You may need extra water if you’ve used fresh tomatoes. Dump sautéed vegetables back in. Cook on low for 2 – 2 ½ hours, checking every 30 minutes or so to make sure it doesn’t get dry. I keep my pot mostly covered, with just enough room for a hint of steam to escape.
Sprinkle in a little Himalayan Sea Salt, to desired taste. *Did you know Himalayan Sea salt increases hydration in the body? Cool, huh?
Black Pepper, to taste. Black pepper has its own benefits, like manganese and iron. Sprinkle on that pepper, baby!
Remove the shanks, shred them, and stir lamb pieces back into stew.
Voila! You have super simple, easy Lamb and Tomato Stew. This would be fantastic served with a crusty bread, or even over quinoa.* Also serve with a big green salad.
*I’m not a huge fan of grains (I don’t eat any) – they’ve been shown to produce a whole host of problems in some people (I’m one of them), things like intestinal issues and joint problems. That being said, I do believe we were all created to be unique, and what causes insane discomfort in one person may be the very thing that makes another thrive.
Listen to your body.
Enjoy your stew!