Lamb and Pork Sausage Stew

Yields enough for 6 adults as main course with bread and salad


1 lb lamb shoulder, cut into 1" cubes, patted dry with paper towel, bones reserved

1/2 lb pork sausage meat

2 Tbsp tomato paste

1 tsp anchovy paste

2 clove garlic, minced

1 large onion, sliced in 1/8" slices

4 carrots, peel and sliced into 1-1/2 in long pieces

1 c. red wine

4 c. chicken stock

2 bay leaves

2 large yellow-fleshed potatoes, cut in 1" cubes

1 c. pearl onions

1 c. frozen peas

2 tsp. Wosterchester Sauce

1/4 c. Bourbon

1/2 tsp salt (or more to taste)

1 tsp fresh ground pepper (or more to taste)


Preheat oven to 350F with oven rack at mid-level. Fry sausage meat in large dutch oven over medium heat. Add cubed lamb and any reserved bones and brown. The meat can't have too much moisture or it will not brown. Add onions and carrots and fry for 3 minutes. Add flour and cook until flour is moistened. Add tomato paste, anchovy paste and garlic. Stir. Add wine and water and bring to a simmer. Add bay leaves and transfer to oven for 1-1/2 hours. Return to stovetop, add potatoes and cook until potatoes are tender, about 20 minutes. Add frozen peas, bourbon, Wosterchester Sauce, salt and pepper. Simmer for 5 minutes.

Serve with bread and salad.