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; 1 bay leaf; Salt and black pepper to taste; 2 tbsp all-purpose flour

Description

A comforting and hearty stew featuring tender lamb, earthy root vegetables, and aromatic herbs, slow-braised to perfection for deep, rich flavors.

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
1 bay leaf
Salt and black pepper to taste
2 tbsp all-purpose flour

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Instructions

1. Prepare the Crust:

Season lamb cubes with salt and pepper, then dredge in flour.
Heat olive oil in a large Dutch oven over medium-high heat and brown lamb on all sides, then remove and set aside.
Add onion and garlic to the pot, sauté until softened, about 5 minutes.
Pour in red wine to deglaze, scraping up browned bits, then add beef broth, lamb, rosemary, thyme, and bay leaf.
Bring to a simmer, cover, and reduce heat to low. Braise for 1.5 hours.
Add carrots, parsnips, and potatoes to the pot, cover, and continue braising for another 45 minutes until vegetables are tender and lamb is fall-apart.
Remove herb sprigs and bay leaf, adjust seasoning with salt and pepper, and serve hot.

Notes

You can customize the seasonings to taste.