---------- Recipe via Meal-Master (tm) v8.02
  Categories: Harned 1994, Herb/spice, Main dish, Stews, Veal
       Yield: 8 servings
       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
       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
   Yield: 8 to 10 servings.  St. Francis Merlot 1987 goes
   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
   From _Farm House Cookbook_ by Susan Herrmann Loomis.
   New York: Workman Publishing Company, Inc., 1991.  Pp.
   135-136.  ISBN 0-89480-772-2.