Lamb and Rhubarb Stew with Mint

By The Canadian Living Test Kitchen

32 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	321321 cal
pro	32 g32g pro
total fat	15 g15g total fat
sat. fat	4 g4g sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	100 mg100mg chol
sodium	507 mg507mg sodium
% RDI:	-
calcium	77 calcium
iron	2424 iron
vit A	33 vit A
vit C	1212 vit C
folate	2020 folate

If you're looking for new ways to use rhubarb, you'll enjoy this unusual combo. Serve with new potatoes and green beans.

Ingredients

2 lb boneless lamb shoulder roasts 2 2lb lbboneless lamb shoulder roastboneless lamb shoulder roasts or pork shoulder
1/4 cup all purpose flour 1/4 1/4cup cupall purpose flour
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
2 tbsp olive oil 2 2tbsp tbspolive oil
2 onions , chopped2 2oniononions, chopped
2 stocks celery , chopped2 2stocks stockscelery, chopped
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1/4 cup chopped fresh mint 1/4 1/4cup cupchopped fresh mint
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
2 cups thinly sliced rhubarb 2 2cups cupsthinly sliced rhubarb

Preparation

Trim fat from lamb; cut into 1 1/2-inch (4 cm) cubes. In bowl or plastic bag, toss lamb, flour and pinch each of the salt and pepper until coated. In shallow Dutch oven or heavy saucepan, heat half of the oil over medium-high heat. Reserving any flour, brown lamb, in batches and adding more oil as necessary. Transfer to plate.

Heat remaining oil in pan over medium heat; cook onions, celery and remaining salt and pepper, stirring occasionally, until softened, about 3 minutes. Sprinkle with any reserved flour; cook for 1 minute. Add chicken stock; bring to boil, stirring and scraping up any brown bits.

Return lamb and any accumulated juices to pan. Add 2 tbsp (25 mL) each of the parsley and mint and sugar; reduce heat, cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.

Add rhubarb; cook until tender, 10 to 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in shallow container until cold. Cover; refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat over medium-low heat.) To serve, sprinkle with remaining parsley and mint

Source : Canadian Living Magazine: May 2002