Ad Hoc Lamb Stew
(So named because this was entirely a "that sounds good" sort of dinner, invented by each of us suggesting ingredients until we decided we'd better stop.)
To start with, we took the shanks and boiled them down, as usual for leftover meat. This works better for lamb than for turkey, because the bones are all pretty large, so we wound up with a few bones, a big pile of meat, and four cups of lamb broth. We separated the broth, and froze the three cups of fat-free for later uses.
For the Stew, we started by rendering half a pound of bacon (because, hey -- bacon), sliced into 1/4 inch pieces, in the big Le Creuset. Removed the bacon from the fat and set it aside. Then sauteed 2 medium yellow onions, coarsely chopped, in the fat. Once those were sweated a bit, added 2 Tbl shallots and 2 heaping Tbl commercial minced garlic. Tossed in 20 oz sliced white mushrooms, and cooked until those were mostly reduced.
We then tossed in the leftover lamb meat (probably 2 lbs or so), 1 can low-sodium beef broth, 1 bottle of decent beer (Pete's Wicked) and the last cup of the lamb broth. (Which included the fat from the boiling: probably about 1/4 cup of fat. This was useful, because the meat itself was a bit dry by this point.) Bring to a simmer, add 1 lb of sliced carrots, cover, and cook for 15 minutes.
Tossed in 3 remaining raw small red potatoes, quartered, and 1 jar of pearl onions. Added a heaping Tbl of Better Than Boullion Beef (low-sodium), to kick up the broth. Simmered another 15 minutes, covered.
Tossed in a cup or two of green beans, and another several small potatoes (these had been cooked, so wanted less time). Simmered another 10 minutes, covered.
Tossed in half a cup or so of frozen baby peas, and the rendered bacon. Simmered another 5 minutes, uncovered.
Served with crusty french bread for sopping. Yum!