Basque Lamb Stew

Ingredients

1 1/2 lamb shoulder
1 stock
90 gr onions
3 gr garlic
6 carrots
1 1/2 pcs
190 gr turnips
1 gr thyme leaves
1 gr rosemary crumbled
1 gr black pepper
240 ml chicken stock
16 gr flour

Instructions

You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1- half inch chunks. Bring all ingredients to boil in 4 litre pot, cover tightly, reduce heat, and simmer 2- half hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2- half hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and spices to boil in 3 litre pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.