Winter is coming here in the USA, and that means it’s time for what my mother used to call “stick-to-your-ribs” soups and stews. I loved lamb stew growing up, but it certainly wasn’t keto. I remember it having peas in it, and french fries on top. Nevertheless, those add-ins were certainly not the star of lamb stew. My version is rich, meaty, unctuous, and delicious!
Unlike most lamb stew, which is made with tougher cuts of lamb, I chose lamb chops for the fat content on the bones and the tenderness of the meat.
I also use the umami-bomb trio of tomato paste, garlic, and anchovy fillet (I know) to really bring out the meaty quality of this stew. It’s a trick I learned from America’s Test Kitchen, and it really works! Don’t worry about tasting fish. You won’t.
Cut the round loin meat off of the bones, into bite-sized pieces, and set aside.
Place the bones in a cast-iron skillet, and salt liberally. I used two skillets.
Roast bones for 30 minutes, flipping them half-way through.
Place the bones in the pressure-cooker (or just use a stove top if you like - but it will take twice as long) along with 3 cloves of crushed garlic, 2 sprigs of rosemary, and the chopped onion. Cook on high (meat setting) for 2 one-hour cycles.
Strain liquid into a stove-top soup pot, and reduce down by 50%.
Chop anchovy fillets, and combine with tomato paste and remaining crushed garlic. Set aside.
Saute' the lamb pieces in olive oil on medium-low heat for 8-10 minutes or until browned.
Add the tomato paste mixture and combine. Cook for another 3-4 minutes.
Add a cup of red wine to the lamb mixture. Scrape all the bits off the bottom of the pan, and add it all to the stock pot (which should now be reduced by 50%).
Turn the stew down to low heat, cover, and walk away for an hour.
Add butter and cream, stirring until completely combined.
Take stew off the heat and let rest for 2-3 minutes.
Sprinkle in xanthan gum while whisking. When it's completely combined, return to a boil for 30 seconds while stirring, then reduce heat to low.
Recipe sounds great but I’d really suggest changing the end product photos as they look very unappetizing, watery and not anything like the tantalizing lamb stew my Irish family has made for decades nor any of the other stews depicted on Pinterest or recipe sites! Thank you for posting the recipe though.
Lamb stew is one of my favorite food as well! I’m looking forward to prepare this for dinner sometime. Thank you for sharing, Carl.
Just noticed you’ve listed ingredients in the instructions that aren’t on the list? Cream? Anchovies? How much? How many? TIA 🙂
What is the breakdown of carbs, etc?
Recipe sounds great but I’d really suggest changing the end product photos as they look very unappetizing, watery and not anything like the tantalizing lamb stew my Irish family has made for decades nor any of the other stews depicted on Pinterest or recipe sites! Thank you for posting the recipe though.