"W. Baker" > wrote in message
...
>A R Pickett > wrote:
> : I bought a grass fed lamb from local rancher this fall, and yesterday
> came
> : up with this for our supper. My husband must limit sodium -
>
> : LOW CARB, LOW SODIUM LAMB STEW
>
> : 1 small onion, sliced
> : 2 T canola oil
> : 1 pound lamb stew meat
> : 1/2 tsp garlic powder
> : 3/8 tsp black pepper
> : 1 tsp sodium free chicken broth powder
> : 1 cup boiling water
> : 3/4 cup diced tomatoes, canned without salt
>
> : 2 carrots, peeled and cut in chunks
> : 1 small potato, peeled and cut into eight pieces
> : 1 small turnip, peeled and cut into eight pieces
> : 2 T chopped parseley
> : 1/2 cup red wine
> : 1 T cornstarch
> : 1 T cold water
>
> : In a heavy oven proof pan, soften the onion in the hot oil over medium
> heat,
> : and when it is close to becoming translucent, add the meat, garlic
> powder,
> : and pepper. Stir-fry for a few minutes over medium heat to combine the
> : flavors and coat the meat with the oil.
>
> : Add the chicken broth powder, the boiling water and the tomatoes. Stir
> to
> : mix thoroughly, cover the pan and place in a 300 degree oven for an
> hour.
> : Prepare the vegetables, and add them to the stew, stir to mix
> thoroughly,
> : and return to the oven for about another hour and a half.
>
> : Dissolve the cornstarch in the cold water, and add some of the hot
> liquid
> : from the stew by tablespoons, until the mixture is about a 1/3 of a cup
> in
> : volume. Add the cornstarch mixture and the winde to the stew, stir to
> mix
> : thoroughly, and return to the oven for about another 45 minutes.
>
> : Makes four servings.
>
> : I compute the entire recipe to have 3 carbs - one each in the
> cornstarch,
> : the potato, and the turnip. So less than 1 carb per serving.
>
> : For persons who are not limiting sodium, use garlic salt in place of
> garlic
> : powder, beef or chicken broth powder which is prepared with salt, and
> : regular canned tomatoes. However, this really tastes just fine as
> written
> : above!
>
> : --
> : A R Pickett aka Woodstock
>
> Funny you sould send this as I also just made a lamb stew last week. I
> used 2 lbs of boneless lamb, one huge onion(spanish) 3 cloves of garlic, ,
> 28 oz an of tomatos, about 5 large carrots(I love he tase of carrots
> cooked in stew) cut in chunks, geenpepper, 3 madium peeled turnips,
> several stalksof celery, a big glogg of red wine, a can of chicken broth,
> FGBP, 3 ling stalkes of rosemary. i would have put in some bay leaves,
> but I couldn't find them) and prepared it very like yours. This has made
> about 9 1/2 servings(we have an overlarge 1 left that we will share for
> lunch).
>
> I love cooking this way because it lasts fo a least 3 meals, meaning only
> heating and making a salad to make 2 of those meals:-) I will soon have
> to start with big pots of low carb, vegetably soupwith meat or chicken
> base now that is is predictably cold enough. I think my first will be the
> big pot of turkey carcasse, tomaot, and bean soup I make after
> thanksgiving. I like to make that slightly hot either with pepperinchino
> or other dried hot pepper. No recipe, as it is a clean up the kitchen
> soup, but any left over gravy and stuffing(made lowish carb) go into the
> pot along with most of the turkey skin as so many don't eat the skin these
> days.
>
> Well, now I am off to prepare cranberry sauce and my shopping list for the
> holiday so I can sop tomorrow and avoid te weekend crowds at Fairway.
>
> Wendy


That sounds delicious Wendy.

I like to buy a couple of Lamb Shanks and put them in a pot with a can of
tomatoes, a good half a cup of Marsala wine, some fresh garlic cloves and a
big cut up onion. I also add a bay leaf and a bit of oregano and basil and
a few red pepper flakes.

Then I stew it until the meat is falling off the bone and the liquid is
somewhat reduced. I usually serve this with a bit of macaroni to take
advantage of the nice rich liquid, and if there is a lot, I will cook the
macaroni right in it.

It is so good you can't imagine, but hubby won't eat lamb, so it is
something I have to make just for myself and serve him something else.
--
--
Best Regards,
Evelyn

(Our) enemies are not man. They are intolerance, fanaticism, dictatorship,
cupidity, hatred and discrimination, which lie within the heart of man." --
Thich Nhat Hanh