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Growing up in Flatbush, a lovely section of Brooklyn, my favorite dinner was this lamb stew. On cold evenings my mother served it in deep soup bowls and the fragrance from the lamb bones were as seductive as Chanel perfume. And the taste, something that can never be captured by beef or veal.
Brooklyn Lamb Stew Circa 1943
Aromatic chunks of lamb–about 5-7 pounds of meat and bones, shoulder, shanks, chops, with marrow bones if possible
2 teaspoon Rosemary
2 teaspoons Marjoram
2 cups sweet Marsala Wine
2 large onions cut in quarters
2 stalks cut in 3" to 4" pieces
½ pound baby carrots
a cans of stewed tomatoes (14 ½ ounce size)
1 cup tomato ketchup
1 16 can of tomato sauce
½ cup sugar
3 tablespoon honey
1 ½ quart water (beef broth if you prefer)
2 teaspoons salt or to tast
16 ounce frozen or fresh green peas
8 ounces frozen or fresh snap beans
10 small red bliss potatoes
Place all except the peas and snap bean in a very large soup pot and taste for salt. Simmer for about 1 ¼ hours. Add potatoes and cook another 45 minutes or until potatoes are soft and meat is falling off the bone and fragrant. Add the peas and snap bean and cook for about 3 minutes more.

Serve in large soup bowls

In Brooklyn we did not have wine, we had Pepsi Cola. But to each her own. Some full red wine is nice.

Servings: 6-8

Nutritional information per serving

No nutrition information available

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