Hearty British Lamb & Root Vegetable Stew

Ingredients

• 1.5 lbs leg of lamb
• 2 tbsp canola oil
• 2 tbsp unsalted butter
• 1 large shallot
• 1 tsp garlic powder
• 4 cups bone broth
• 1 large rutabaga
• 2 medium yams
• 0.5 small head cabbage
• 2 tbsp arrowroot powder
• 1.5 tsp sea salt
• 1 tbsp parsley flakes
• 0.5 cup pearl barley
• 2 tbsp brown rice flour
• 1 cup water

Instructions

1. 1Dredge diced lamb in brown rice flour and season with a pinch of sea salt. Heat Canola oil and butter in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, then remove and set aside.
2. 2Add the finely diced shallot to the pot and cook until softened, about 3-4 minutes. Stir in the garlic powder.
3. 3Return the lamb to the pot. Add Bone Broth, rutabaga, Yams, cabbage, and pearl barley. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until lamb is very tender and vegetables are soft.
4. 4In a small bowl, whisk arrowroot powder with 1 cup of water until smooth. Stir the mixture into the simmering stew. Cook for another 5-10 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
5. 5Season with remaining sea salt and parsley flakes. Serve hot.