Lamb Stew

First preheat oven to 350 before you even start.

Start with a leg of lamb. We buy all our meats, almost without exception, from family owned farms that raise organic, grass fed animals and that care for their animals from start to finish. The reason is mostly due to the humane treatment of the animals. Of course health issues are also of importance.

Keep in mind there are no exact amounts here. Go for your own taste!

Overnight, soak a bag of dry big lima beans in salted water

The next day, bring the leg of lamb to a boil and then simmer it slowly, in enough water to cover it, for 3-4 hours to extract all the flavors and loosen the meat. You might need to add some water during the process.

Meanwhile, sauté 3 ribs of celery and 2 onions and add it to the lamb broth after about the first hour of simmering.

After about 4 hours, add the lima beans,
1 ½ cups of French lentils (or just any lentil)
1 Butternut Squash cut into small cubes
Salt and Pepper

Cook it down to about ½ the amount of liquid, about 3 or more hours. Remember, you started with a lot of water covering the lamb bone. Smells great during the day.

Add spices. I like Parsley, tarragon, rosemary, basil and at the very end I added curry. We like a lot of spices but you can add what you like best. Start small and add them as you taste the stew. It gets thick and yummie and makes for a great meal with some good bread and maybe a salad.

You can also use a lamb shank.

YUMMIE!