Ingredients:
2 pounds lamb shoulder, cut into 1 1/2-inch cubes
Salt and black pepper to taste
1/3 cup all-purpose flour
3 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
4 carrots, peeled and sliced
3 celery stalks, sliced
4 Yukon gold potatoes, cubed
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Directions:
Season the lamb cubes generously with salt and black pepper.
Toss the lamb with flour until lightly coated on all sides.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown the lamb in batches for 4-5 minutes until deeply caramelized. Remove and set aside.
Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened.
Stir in garlic and tomato paste and cook for 1 minute until fragrant.
Pour in the red wine and scrape up all the browned bits from the bottom of the pot.
Return the lamb to the pot and add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
Add potatoes and continue simmering for another 30 minutes until the lamb is fork-tender.
Stir in frozen peas and cook for 5 additional minutes.
Remove bay leaves and garnish with fresh parsley before serving.
Serve hot with crusty bread or creamy mashed potatoes.
Prep Time: 20 minutes | Cooking Time: 2 hours 5 minutes | Total Time: 2 hours 25 minutes
Kcal: 610 kcal | Servings: 6 servings
Enjoy ❤️