Serves: 4
Total Calories: 586

1 1/2 pounds cubed lamb
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 carrots, peeled and cut into chunks
2 ribs celery, peeled and cut into chunks
12 ounces red or gold potatoes, unpeeled, cut into chunks
1 cup V8 vegetable juice
3 cups beef broth
1/2 teaspoon dried thyme
2 bay leaves
1/3 cup steel-cut (Irish) oats

Season the lamb with salt and pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the lamb and brown on all sides transfer to a plate.

Add the onion, carrots, and celery and cook until lightly browned. Stir in the potatoes. Add the juice, broth, thyme, and bay leaves, and heat to boiling. Return the lamb to the pot, cover, and simmer until the lamb is tender, about 1 hour. Remove the bay leaves.

Add the oats and stir to disperse simmer until the oats are tender, about 30 minutes. Adjust the seasoning before serving.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 586
Calories from Fat: 64

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Easy Beef Tzimmes
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Lamb Braised With Artichokes And Beans
Lamb Stewed With Cut Oats
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Slow-Roasted Turkey
Smoky Salmon Braised With Wild Rice
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