Lamb Stew | Recipe Cart | Recipe Cart

Name: Lamb Stew | Recipe Cart | Recipe Cart
Total time: 2 min
Ingredients: 1 6-pound bone-in lamb shoulder; bones removed and cut into 3-inch pieces, rinsed well and reserved, or 3 pounds boneless lamb shoulder (see note); 3 ounces chicken livers; 5 garlic cloves, minced; 3 bay leaves; 1 tablespoon sweet paprika; 1 1/2 cups dry white wine; 4 tablespoons olive oil, or as needed; Coarse salt; Ground white pepper; 1 yellow onion, cut crosswise into thin half-moons; 2 cups beef stock; 3 sprigs flat-leaf parsley, chopped, more for serving (optional); Boiled red potatoes, cooked white rice for serving (optional)

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Export 12 ingredients for grocery delivery Step 1 Cut lamb and chicken livers into 1 1/2-inch chunks, and place in a glass, stainless steel or other

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Ingredients

1 6-pound bone-in lamb shoulder; bones removed and cut into 3-inch pieces, rinsed well and reserved, or 3 pounds boneless lamb shoulder (see note)
3 ounces chicken livers
5 garlic cloves, minced
3 bay leaves
1 tablespoon sweet paprika
1 1/2 cups dry white wine
4 tablespoons olive oil, or as needed
Coarse salt
Ground white pepper
1 yellow onion, cut crosswise into thin half-moons
2 cups beef stock
3 sprigs flat-leaf parsley, chopped, more for serving (optional)
Boiled red potatoes, cooked white rice for serving (optional)