Lamb Stew Recipe

Ingredients:

• 4 cups lamb or chicken broth
• 4 cups water
• One 32-­ounce can crushed tomatoes, BPA free
• Bouquet garni of thyme, oregano, parsley, bay leaf
• 1 large red onion, diced
• 1 tablespoon grapeseed oil
• 3 lamb shanks
• 1 lemon, halved and seeded
• 1 cup Niçoise olives, pitted

Directions:

1. In a large pot over medium­-high heat, combine the broth, water, tomatoes, bouquet garni and onion and cover.
2. Heat the grapeseed oil in a large skillet over medium-­high heat until shimmering. Add the lamb shanks and sear for 3 minutes on each side.
3. Add the seared lamb to the pot and bring almost to a boil. Reduce heat to medium-­low and simmer gently for 2 hours.
4. Squeeze the juice from both lemon halves into the pot and then add the rest of the lemon along with the olives. Cook for 15 minutes more, uncovered.
5. Remove from the heat and allow the stew to rest for 15 minutes.
6. Remove the bouquet garni and discard. Pull the meat apart and discard bones (or save for making stock).
7. Alternatively, put these ingredients in a crockpot on low, add the lamb after searing it, and cook covered for 8 hours. Add the lemon and olives, cover, turn off the heat, remove bouquet garni and pull apart the meat before serving.