Rustic Slow-Braised Lamb Shoulder with Garden Vegetables and Rich Herb-Infused Broth
Ingredients:2 lbs lamb shoulder, cut into 1 1/2-inch chunks2 tablespoons olive oil1 large yellow onion, diced4 cloves garlic, minced3 large carrots, peeled and sliced3 celery stalks, sliced1 1/2 lbs Yukon Gold potatoes, cut into bite-size chunks2 tablespoons tomato paste1 cup crushed tomatoes4 cups beef stock or lamb stock1/2 cup dry red wine2 teaspoons Worcestershire sauce2 teaspoons dried thyme1 teaspoon dried rosemary2 bay leaves1 teaspoon smoked paprika1 1/2 teaspoons salt1/2 teaspoon freshly ground black pepper1 tablespoon all-purpose flour1 cup frozen peas2 tablespoons fresh parsley, chopped
Directions:Pat the lamb shoulder pieces dry with paper towels and season them with salt and black pepper.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb on all sides for about 2 to 3 minutes per side. Transfer the browned lamb to a plate.
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and develop light golden edges.
Add the minced garlic and tomato paste. Stir continuously for about 1 minute until fragrant and the tomato paste darkens slightly.Sprinkle the flour over the vegetables and stir well for 30 seconds to coat everything evenly.Pour in the red wine and scrape the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.Add the crushed tomatoes, beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, smoked paprika, and the remaining salt and black pepper.
Stir to combine.Return the browned lamb and any accumulated juices to the pot. Bring the stew to a gentle simmer.Cover the pot and reduce the heat to low.
Simmer for 1 1/2 hours, stirring occasionally.Add the potatoes and stir gently to submerge them in the broth. Cover again and continue cooking for 45 to 60 minutes, or until the lamb is fork-tender and the potatoes are soft.Remove the bay leaves. Stir in the frozen peas and cook uncovered for 5 minutes, until the peas are heated through and the broth has thickened slightly.Taste and adjust the seasoning with additional salt or black pepper as needed.Remove the stew from the heat and let it rest for 10 minutes before serving.
Sprinkle with fresh parsley and serve hot with crusty bread, mashed potatoes, or a simple green salad.Prep Time: 25 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutesKcal: 575 kcal | Servings: 6 servings