Thyme and Vegetable Lamb Stew
Uncooked lean and trimmed lamb leg(s)
1 pound(s), stew meat, trimmed, cut into 1-inch pieces
Fat free chicken broth
4 cup(s), reduced-sodium
2½ medium, or 2 large, white and pale green parts only, sliced
2 stalk(s), medium, thinly sliced
2 medium, thinly sliced
½ pinch, freshly ground
1 medium, baking-variety, peeled
- Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes. Drain and set lamb aside.
- Pour broth in same saucepan and bring to a boil over high heat. Add leeks, celery and carrots. Reduce heat and simmer, covered, 10 minutes.
- Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
- Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, until thickened, stirring frequently, about 10 minutes. Yields about 1 3/4 cup per serving.