Name: Slow-Braised Lamb Stew with Root Vegetables and Fresh Herbs
Ingredients: 2 lbs lamb shoulder, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup red wine; 3 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 2 potatoes, peeled and cubed; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; Salt and black pepper to taste

Description

A hearty, comforting stew featuring tender lamb slow-braised with rustic root vegetables and aromatic fresh herbs in a rich, savory broth.

Ingredients

Scale

For the Crust:

2 lbs lamb shoulder, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 potatoes, peeled and cubed
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste

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Instructions

1. Prepare the Crust:

Season lamb cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown lamb on all sides, then remove and set aside.
Add onion to the pot and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
Pour in red wine to deglaze, scraping up browned bits. Add beef broth, browned lamb, carrots, parsnips, potatoes, rosemary, thyme, and bay leaves.
Bring to a simmer, then cover and reduce heat to low. Braise for 2-3 hours until lamb is tender and vegetables are soft.
Remove herb sprigs and bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with extra fresh herbs if desired.

Notes

You can customize the seasonings to taste.