My Lamb Stew Soup Off the Bone

1. 1

   Cut the fat off the Lamb bones

2. 2

   Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends.

3. 3

   Add the Salt and lemon juice, and boil then simmer with a lid on for 1/2 hour then remove lid and let it simmer away for the next 1/2 hour.

4. 4

   While the lamb is cooking, Peel and Cut the carrots into small pieces .leave for later

5. 5

   Cut up the onions, and fry in oil.

6. 6

   When opaque add the Rosemary cut up small,

7. 7

   Add the garlic and fry for 1 minute.

8. 8

   Then add the wine turn hi and boil fast for 5 minutes.

9. 9

   Add the passata and stir bring to the boil then add the boiling water stir in.

10. 10

    Add the dried sage and stir in, turn off and put it aside for later.

11. 11

    Check the boiling lamb near the end of the hours simmering, if the meat starts to come off the bone its ready.

12. 12

    if not leave for a further 15 minutes

13. 13

    Wash and cut potatoes and leave with the carrots

14. 14

    Cut up the peppers and just add them to the cooling onion and tomato in the pan and stir in and leave.

15. 15

    When the meat is tender and falling off the bone , remove the bones using tongs as its hot.

16. 16

    And pick what meat you can off and put it back into the saucepan with the rest .

17. 17

    There should not be any bones in the the lamb water, if you take the bones out , not any longrr or they will start to brittle and break off1.

18. 18

    Throw all the bones away and add the tomato mix , carrots and potatoes, peas bring it all to the boil turn down and simmer for 20- 30 minutes.

19. 19

    Near the end of the cooking mix the cornflour/starch with the cols water and mix add it to the Stew and stir will become a little thicker.

20. 20

    Add another 1/2 teaspoon of black pepper mix and let it simmer for 10 mins.

21. 21

    Serve Hot with Salt and Pepper to taste and some lovely Crusty Bread.

* Per serving · 4 servings · Values may vary.