Lamb Shoulder Stew Recipe

Ingredients:

• 2 tbsp olive oil
• 2 lbs lamb shoulder, cut into chunks
• 2 onions, sliced
• 4 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 can diced tomatoes
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb chunks and brown them on all sides. Remove from pot and set aside.
3. Add the onions and garlic to the pot and cook until the onions are tender and translucent.
4. Add the carrots and celery to the pot and cook for a couple of minutes until they are slightly softened.
5. Return the lamb to the pot and add the can of diced tomatoes, beef broth, and red wine (if using).
6. Add the rosemary, thyme, bay leaf, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low and cover the pot.
8. Simmer the stew for 2-3 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
9. Remove the bay leaf and discard.
10. Serve the stew hot, garnished with fresh herbs if desired.

Verdict:

This lamb shoulder stew is an easy and hearty meal that is perfect for fall and winter. The combination of tender lamb, savory vegetables, and fragrant herbs creates a delicious and satisfying dish that will warm you up from the inside out.

Serving Suggestions:

• Serve the stew over mashed potatoes or with crusty bread to soak up the flavorful broth.
• Pair with a robust red wine, such as a Cabernet Sauvignon or Syrah.
• Add a fresh green salad or roasted vegetables as a side dish.