Italian-Style Lamb Stew with Green Beans, Tomatoes, and Basil

Published January 7, 2008. Web Exclusive.

Why this recipe works:

For a lamb stew recipe with real flavor, finding the right cut of meat was half the battle. We found that slicing the meat off the bone from a lamb shoulder chop, browning it, and adding the bones and meat to the stewing liquid gave us a great lamb stew recipe with a rich-tasting broth and the… read more

For a lamb stew recipe with real flavor, finding the right cut of meat was half the battle. We found that slicing the meat off the bone from a lamb shoulder chop, browning it, and adding the bones and meat to the stewing liquid gave us a great lamb stew recipe with a rich-tasting broth and the velvety texture that only marrow-rich bones can contribute.

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Serves 6

Try to buy the shoulder chops from the butcher. In most supermarkets, lamb shoulder chops are thin, often about 1/2 inch thick. At this thickness, the stew meat is too insubstantial. Ideally, we liked chops cut 1 1/2 inches thick, but 1-inch chops will suffice.

Ingredients

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