Cider Lamb Stew

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 onions, sliced
• 4 -6 garlic cloves, minced
• 2/3 cup all-purpose flour
• 2 tablespoons dried thyme
• 1 -2 teaspoon salt
• 1/2-1 teaspoon fresh ground black pepper
• 4 lbs boneless lamb shoulder, trimmed of excess fat & cut into 1-inch cubes
• 1/2 cup vegetable oil
• 1 cup apple cider, plus up to
• 1 cup additional apple cider
• 1/4 cup apple cider vinegar, plus
• 1/4 cup apple cider vinegar
• 2 bay leaves
• 2 bell peppers, coarsely chopped (red, orange, or yellow)
• 1 tablespoon chopped fresh parsley

Recipe

• 1 layer onions and garlic in slow cooker.
• 2 in a heavy plastic bag, combine flour, thyme, salt & pepper. in batches, add lamb to flour mixture & toss to coat.
• 3 in a large, non-stick skillet, heat half the oil on med-high heat. cook lamb in batches, adding more oil as needed, until browned all over. with a slotted spoon, transfer lamb to slow cooker.
• 4 add 1 cup apple cider and 1/4 cup apple cider vinegar to skillet and bring to boil, stirring to scrape up all brown bits from bottom of skillet. pour over lamb in slow cooker.
• 5 add bay leaves.
• 6 cover & cook on low 8-10 hours or high 3-4 hours until lamb is tender. discard bay leaves.
• 7 stir in peppers. add remaining cider & cider vinegar to taste/consistency preference. cover & cook on high one hour longer.
• 8 skim fat from sauce, and adjust seasonings if necessary.
• 9 top with parsley & serve.
• 10 optional: serve with unpeeled red apple slices.