Pipestone Lamb Stew

• 2 each bay leaves
• 1 large thyme sprigs
• 1 teaspoon thyme dried
• 4 each allspice berries
• 4 pounds lamb
• 2 medium onions peeled, halved
• 6 large garlic cloves chopped
• 1 1/2 cups white wine dry
• 1/4 cup horseradish
• 1/4 cup worcestershire sauce
• 28 ounces italian plum (roma) tomatoes
• 3 medium carrots peeled
• 8 ounces mushrooms, button chopped
• 3 large celery stalks trimmed
• 2 medium russet potatoes peeled

1. Tie bay leaves, thyme and allspice berries together in a piece of cheesecloth; set aside.
2. Brown lamb on all sides in a large.
3. Add the onions and garlic and cook, stirring frequently, until onions begin to turn translucent, 3 to 4 minutes.
4. Add the cheesecloth bundle, wine, horseradish, Worcestershire and all the vegetables to the meat, crushing the tomatoes with your hands or a wooden spoon.
5. Season generously with salt and pepper.
6. 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.
7. Remove cover and continue cooking the stew until it has thickened somewhat but is still soupy, an additional 1 to 1 1/2 hours.
8. Remove the cheesecloth bundle and season to taste, adding more horseradish if you like.

bay leaves, thyme, thyme, berries, lamb, onions, garlic, white wine, horseradish, worcestershire sauce, italian plum, carrots, mushrooms, celery, russet potatoes

Taken from recipeland.com/recipe/v/pipestone-lamb-stew-46525 (may not work)