Summer Stew – A Lamb Shoulder One Dish Meal

This dish is a perfect utilization of the farmers market bounty this time of year. There are so many different vegetables that can be used for this. It is paleo, diabetic and allergen friendly, low carb and incredibly healthful. In this case, I used what I had and it is heavenly!

It all starts with the lovely grassfed lamb shoulder from the market and a slow cooker.  Then layer in the flavors of your favorite summer vegetables, which also mellows out the somewhat gamey flavor of lamb, and you are good to go!



Ingredients:

2-3 lbs lamb shoulder, cut into thick slices or 1 inch chunks

2.5 cups distilled water

2 tsp SPG (2 parts himalayan pink salt, 1 part black pepper, 2 parts garlic)

1 lb sweet potato, peeled & cut in 1/2 inch chunks

1 small yellow onion, peeled & cut in 1/2 inch chunks

15oz can organic fava beans, rinsed

3 leaves rainbow swiss chard, trim large part of stem, cut in 1 inch pieces

3 sprigs fresh rosemary



Steps:

  1. Rinse lamb with tap water, then place in the slow cooker in the morning, along with distilled water, rosemary and SPGIMG_05352.  Let cook on low all day, at least 4 hours, but as long as you need to.

3.  Use a strainer spoon to remove all meat, bones, etc. from the liquid. Set aside to let cool.

4.  Add the sweet potato, fava beans, and onion to the liquid. Increase heat to high, let simmer for 8 minutes or until potatoes are tender

5.  Meanwhile, pull the lamb meat apart by hand, discarding bones, gristle and rosemary stems.

6. Put meat back in the pot along with the swiss chard, stir and serve.

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