Скачать или смотреть Restaurant Quality Bone-In Lamb Stew (or Beef/Veal) | The Secret Technique for Super Tender Meat

Welcome back to Culinary Compass! In this episode, we tackle the secrets to making a truly restaurant-quality Bone-In Meat Stew. We demonstrate using lamb, but this technique works perfectly for veal, beef, or goat meat, ensuring a flavorful and deeply satisfying meal.

This recipe goes beyond basic simmering; we apply Professional Cooking Techniques, starting with the crucial step of searing the bone-in meat to lock in those natural juices. This simple technique is vital for achieving incredible tenderness. We also share Food Science tips, like the proper timing for adding salt, which drastically impacts cooking time, especially when using a pressure cooker. Whether you're making a quick, gourmet weekday dinner or a hearty Sunday meal, this is a perfect example of Healthy Living comfort food that's high in Nutrition and flavor.

Don't forget to try this confidence-boosting recipe and let us know your results in the comments below! If you enjoyed the video, please give us a thumbs up and subscribe to the Culinary Compass channel for more educational cooking content.

**FULL RECIPE: BONE-IN MEAT STEW**

*Ingredients:*
2.2 lbs (approx 1 kg) bone-in meat (lamb, veal, beef, or goat)
1.5 liters (approx 6 cups) hot water
5 small potatoes, cut in half
3 carrots, roughly chopped
1 whole onion
4-5 cloves garlic
Salt and rock salt (to taste)
1 tsp black pepper

*Instructions:*
1. Heat a pot and sear the bone-in meat thoroughly on all sides to seal in the juices.
2. Add 1.5 liters of hot water. If using a pressure cooker, add the initial salt now; if using a regular pot, wait until the end.
3. Close the pressure cooker lid and cook for approximately 15 minutes, or simmer in a regular pot until the meat is tender.
4. Open the cooker and add the prepared potatoes, carrots, whole onion, garlic, and 1 teaspoon of black pepper.
5. Add additional rock salt to season the vegetables.
6. Close the lid and continue cooking until the potatoes and carrots are tender (approx. 20 minutes).
7. Serve immediately and enjoy your perfectly tender stew!