TLC Cooking "Hearty Low-Carb Lamb Stew"

Hearty Low-Carb Lamb Stew

YIELD Makes 6 servings
See Cooking Videos

INGREDIENTS

1/4	cup all-purpose flour
1	teaspoon dried thyme
1	teaspoon dried marjoram
1/2	teaspoon salt
1/4	teaspoon black pepper
2	pounds lamb stew meat (or boneless leg of lamb, trimmed of visible fat and cut into 3/4-inch cubes)
1	tablespoon olive oil
4	cups chicken broth
1/2	cup dry red or white wine (optional)
3	medium red potatoes, quartered
2	cups sliced celery
2	cups baby carrots
1	package (10 ounces) frozen turnip greens

PREPARATION:

Place flour, thyme, marjoram, salt and pepper in a large resealable bag. Add lamb and close bag securely. Shake bag gently to coat lamb with dry mixture.
Heat a large stockpot or Dutch oven over medium-high heat. Add oil and lamb and cook, stirring occasionally, for 8 to 10 minutes or until lamb is browned all over. Add chicken broth and wine if desired and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer covered for 1-1/2 hours or until lamb is tender (no stirring needed).
Stir in potatoes, celery, carrots and turnip greens and simmer, covered, 30 minutes or until vegetables are tender.

This recipe appears in: Stews

NUTRITIONAL INFORMATION: