Lamb Neck Bone Stew

Category	Main dish
Classification	American
Added By	phyllis.watson@gmail.com
Added On	Thu Sep 05 19:19:14 UTC 2013
Prep Time	1 1/2 hours using a pressure cooker, longer with a regular pot
Yield	2 servings for 1 pound bones
Source	my own invention
Comment	To die for!

Ingredients

1 pound lamb neck bones
1 carrot chopped
1 onion chopped
4-5 garlic cloves chopped
1 tablespoon oil to fry meat and vegetables in
1 1/2 cups stock - 1/2 cup wine included if desired.
1 tablespoon tomato paste
1 tomato chopped or canned diced would work
1 bay leaf
1 tablespoon flour equivalent for thickening
peas enough for 2 people

Directions

Fry the lamb neck bones in oil of choice. Remove and set aside while frying the onion, carrot, and garlic in the same oil. When nicely sauteed, add the tomato paste and stir in. Add the tomato and the stock or stock plus wine after you have whisked in the flour. (If you put the flour into the hot pot of stock it will make a mess.) Add the bay leaf and the browned lamb bones. Cook around 45 minutes in a pressure cooker under a medium low flame, or a longer time - several hours in a regular pot. Watch for burning. Depending on the burner, it is possible to burn the bottom of the pot, if the flame is too high. To check, though, you have to take the pressure cooker off the flame, let off the steam and open it. Tricky. Smell it and you might have a clue to what is going on without opening it up.

Open pot, remove bones and take meat off bones and return to the pot. There should be quite a lot of meat on a pound of bones. It is a cheap way to have a lovely lamb dinner.

Add peas, and if you like, some mostly cooked green beans. It was great with just peas.

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