Ingredients:
2 lbs lamb shoulder, cut into chunks
2 tablespoons of olive oil
2 onions, chopped
3 carrots, peeled and chopped
3 potatoes, peeled and cut into chunks
3 celery stalks, chopped
4 cloves of garlic, minced
2 tablespoons of tomato paste
4 cups of beef or lamb broth
1 cup of red wine (optional)
2 bay leaves
Salt and pepper to taste
Chopped fresh parsley for garnish
INSTRUCTIONS
Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
Step 2
In the same pot, add the chopped onions, carrots, potatoes, celery, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
Step 3
Stir in the tomato paste and cook for another 2 minutes.
Step 4
Return the browned lamb to the pot. Add the beef or lamb broth, red wine (if using), bay leaves, salt, and pepper.
Step 5
Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 1.5 to 2 hours, or until the lamb is tender.
Step 6
Serve hot, garnished with chopped fresh parsley.
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