---------- Recipe via Meal-Master (tm) v8.02

     Title: PIPESTONE LAMB STEW
Categories: Harned 1994, Herb/spice, Main dish, Stews, Veal
     Yield: 8 servings

     2    Bay leaves
     1 lg Bunch fresh thyme sprigs* or
     1 ts Dried thyme
     4    Allspice berries
     4 lb Lamb stew meat with bones
          -- trimmed
     2 md Onions; peeled and halved
          -- cut in 1/4" thick slices
     6 lg Garlic cloves; peeled
          -- coarsely chopped
 1 1/2 c  Dry white wine
   1/4 c  Prepared horseradish
   1/4 c  Worcestershire sauce
    28 oz Can plum tomatoes
     3 md Carrots; peeled**
     8 oz Button mushrooms
          -- stems trimmed
          -- caps coarsely chopped
     3 lg Celery ribs; trimmed***
     2 md Waxy potatoes
          -- peeled and quartered
     2 md Russet potatoes; peeled
          -- cut in eighths
          Salt and pepper; to taste

--------------------------GARNISH--------------------------
     1 sm Bunch Italian parsley
          -- (opt'l.)

 *Strip leaves from the thyme sprigs, to equal abt. 2
 tb. of fresh thyme.

 **Cut carrots diagonally into 1/2" thick slices.

 ***Cut celery ribs diagonally into 1/2" thick slices.

 Tie bay leaves, thyme and allspice berries together in
 a piece of cheesecloth; set aside.

 Brown lamb on all sides in a large (at least 8 qt.)
 heavy stockpot over medium-high heat, 8 to 10 minutes.
 Add the onions and garlic and cook, stirring
 frequently, until onions begin to turn translucent, 3
 to 4 minutes.

 Add the cheesecloth bundle, wine, horseradish,
 Worcestershire and all the vegetables to the meat,
 crushing the tomatoes with your hands or a wooden
 spoon.  Season generously with salt and pepper.  Bring
 to a boil, then cover, reduce heat to medium, and cook
 until potatoes are tender and lamb is falling from the
 bone, about 3 hours.  (You can also transfer the stew
 to a preheated 350 F. oven and cook it there for the
 same amount of time.)

 Remove cover and continue cooking the stew until it
 has thickened somewhat but is still soupy, an
 additional 1 to 1 1/2 hours.  Remove the cheesecloth
 bundle and season to taste, adding more horseradish if
 you like.  Mince parsley; sprinkle over stew.  Serve
 immediately.

 Yield: 8 to 10 servings.  St. Francis Merlot 1987 goes
 well with this.

 Note: This is a good dish to prepare a day ahead.
 Remove the cheesecloth bundle and refrigerate the stew
 overnight.  The next day, skim any fat that has
 solidified on the surface and reheat the stew. Season
 to taste, adding more horseradish if you like.
 Garnish with parsley and serve.

 Loomis writes:  "This recipe comes from Ann Olson,
 whose husband, Sherman, raises sheep - and the grains
 they eat - on their farm in Danvers, Minnesota.  Ann
 makes a variety of lamb dishes throughout the year,
 and this is one of her favorites.  ('Pipestone' is the
 name of a town in southern Minnesota, the home of a
 school where youngsters learn to raise sheep.  This
 stew, which has evolved over the years, is made there.)

 "Horseradish is a curious seasoning for lamb, but it
 adds a pleasant bite...Lamb stew meat is often neck
 meat, which is some of the most flavorful on the
 animal.  If you do use neck meat, consider removing
 the considerable amount of bone before serving the
 stew."

 From _Farm House Cookbook_ by Susan Herrmann Loomis.
 New York: Workman Publishing Company, Inc., 1991.  Pp.
 135-136.  ISBN 0-89480-772-2.

-----