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4 ½ lbs Boneless lamb shoulder, cut into 1 inch pieces
½ cup Canola Oil, halved
1 tsp Salt
1 tsp Pepper
1 cup All Purpose Flour
3 tbsp Minced Garlic
2 cups Yellow Onions, chopped
3 tsp Sugar
2 cups Carrots, sliced
1 cup Dijon Mustard
1 ½ cups Red Wine
1 tbsp Dried Basil
1 tbsp Dried Thyme
1 tsp Salt
1 tsp Pepper
1
Put lamb, salt, pepper, ¼ cup oil and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with canola oil over med high heat.
2
Place ¼ cup oil in stock pot. Add lamb, garlic, yellow onion and sauté till onion begins to become golden. Deglaze pot 1.5 cups wine and cook for 3 minutes stirring regularly. Next slowly stir in beef stock, carrots, basil, thyme, mustard and sugar. Cover and simmer for 30 minutes until veggies are tender and soup is a thick n’ hearty consistency.
Pour over mashed potatoes an enjoy... or call me and I will come right over!!!
Nutrition info from:Â https://www.verywellfit.comÂ
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Ingredients
4 ½ lbs Boneless lamb shoulder, cut into 1 inch pieces
½ cup Canola Oil, halved
1 tsp Salt
1 tsp Pepper
1 cup All Purpose Flour
3 tbsp Minced Garlic
2 cups Yellow Onions, chopped
3 tsp Sugar
2 cups Carrots, sliced
1 cup Dijon Mustard
1 ½ cups Red Wine
1 tbsp Dried Basil
1 tbsp Dried Thyme
1 tsp Salt
1 tsp Pepper
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