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Slow Cooked Lamb Stew 2
When Mother Nature is showing her ugly self with bone-chilling cold temperatures, wintertime just makes you come home, looking for a hearty, rustic, and delicious dinner to warm you up. This is for those with a large crockpot who like to make large batches of food ahead of time for the next few days or who are making bulk meals to freeze. Or, you might just be married to this Neanderthal with an endless pit of an appetite, who likes to eat. A lot. :) You can still make this recipe on a scaled level though. However, I believe you would kick yourself for not making the recipe as-is. There is a special ingredient I use in this. One of those ingredients is from Celeste Oliva of Concord, NH. Their aged espresso dark balsamic vinegar is just freaking AMAZING! Knife-cuts are important for when you are cooking in a crockpot. This is for a crockpot capacity of 6QT or larger.
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