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Olive oil
Heat a few tablespoons of oil in fryer; add onion and garlic. Sauté until onion is somewhat brown. Add meat and brown meat on all sides. Remove meat, add bones (just the lamb bones). Brown the bones. Remove from heat.
Add onions, garlic, and bones to meat in large pot or crockpot. Toss to mix. Then add the calves feet and the tomato soup. Add just enough to just barely cover the meat. Sprinkle a layer of prunes and apricots on top. Sprinkle with a bit of light brown sugar. Heat just until sauce bubbles. Remove from heat.
Just before Shabbos place over very low flame, or on heating unit, or in crockpot turned to the low or keep warm setting. Serve for lunch on Shabbos.
Poster's Notes:
My kids and my husband devoured the lamb and prunes and sauce. They did not touch the bones, they never do. I, on the other hand, ate the bones as well as the lamb and prunes and sauce. It was so good. Brought back memories. I still had not told them I had used calves feet. They would not have touched the food if I had told them. Later, Motzie Shabbos I told my husband. He was shocked! He told me I shouldn't have done that to him. But he did agree that if he knew he would not have eaten it and it WAS delicious!!! I have some leftover and I can't wait to have it tonight for dinner! It is good served with either couscous or rice.
About the quantity of meat: Adjust based on your numbers and what you consider a portion. I made this for seven people and there was some left over, not a lot, but some.
Posted by Rachel Stern
Nutritional Info Per Serving: N/A
1 very large onion, chopped finely
5 cloves garlic, chopped very finely
2 to 3 pounds stewing lamb, cut as much meat off bones as possible
1 lamb shank, meat cut off bone
5 calves feet
1 can condensed tomato soup
Approximately 1 cup dried apricots
Approximately 1 cup prunes, pitted, bite size pieces or whole
Light brown sugar
For years now I had been hungering for the stewed calves feet with prunes my grandmother made me when I was a kid. Unfortunately the recipe died with her. This past Shabbos, sick of the traditional cholent I had been making I decided that I would finally test the calves feet and prunes in my kitchen. Knowing full well that none of my kids, nor my husband would eat calves feet I did not tell anyone. I decided to add lamb to the stew as well as apricots. My memory of this dish is that it was sweet with a tomato-ey base.