- Home
- Lamb
- How To make Pipestone Lamb Stew
How To make Pipestone Lamb Stew
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. 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.
-----
How To make Pipestone Lamb Stew's Videos
Howie's on the Lake - Local Restaurant in Akron, OH 44319
NO Copyright Infringement Intended
Citytocitymarket.com is a free listing of local businesses across the US. Images used in the video are the property of the business owners and some may be obtained from stock photos. If you are the business owner and you feel that a video of your shop should not be on Youtube or any video aggregator sites where we may upload our work, FEEL FREE to email us at citytocitymarket.pfs@gmail.com with the link and we will delete the video UPON YOUR REQUEST.
A VIABLE OPTION: We urge YOU local business owners to claim your business with us and NOT to take your videos down.
4856 Coleman Dr.
Akron, OH 44319
330-644-8343
Welcome to Howie's on the Lake
owie's on the Lake: A Hidden Gem
cache_12309947
Whether for a round of drinks in the evening, live trivia or the best local bands; visiting Howie's on the Lake is always an extraordinary experience. Relax with family or friends over a cocktail, or indulge in one of the world-class hamburgers for which Howie's on the Lake is famous. Friendly service is a given and our goal is to make you feel like part of the family!
We love our sports teams! Great place to watch your favorite sport teams! Buckeys, Browns, Cavs or Indians... we got you covered on one of our many flat screen TV's- not a bad seat in the place!
Eric & Claudia and the team at Howie's on the Lake looks forward to welcoming you! We appreciate your support and patronage!
HISTORY OF HOWIE's on the LAKE
For nearly 90 years, Howie's has been a fixture of the Portage Lakes.
menu_8.5x11_outside
Originally names Caston's Landing in 1927, we started as a local grocery store and bait shop who catered to the weekend tourists and residents.
In the 30s and 40s, Caston's was know to have a few attractions overlooked by the law- like slot machines tucked away in a garage out back.
Howie and Ada Geis bought the property in 1952 and changed the name to Howie's on Lake. The grocery and bait shop expanded, a restuaurant and bar were added. Additionally, dock space was expanded and the weekend boating crowd was encouraged to stop for a bite or a drink.
Mrs. Geis continued to own the establishment until she decided to lease the property and sell the business in the late '60s. After a few management and ownership changes, Howie's was purchased by Max Guscoff in 1973.
For 39 years Max owned what would become an icon on the shores of Turkeyfoot Lake. He finally decided to retire in June 2012, and Eric Griffin purchased the business & property.
A lifelong Portage Lakes area resident, Eric's family ties cross paths with Howie's long before he ever considered purchasing the bar. His great grandfather Jack DeLuca was a tavern owner in Akron and later became the President of the Deluca Distributing Company- where the original bar from Howies was installed as a fixture in the conference room.
While the torch has been passed, Eric remains commited to preserving the history of and heritage of Howie's on the Lake. We pride ourselves on our excellent and affordable food, cold beer and drinks, and amazing atmosphere and we're open year round to serve you!