Ingredients
- 1kg boneless lamb shoulder, trimmed of excess fat, cut into pieces
- 100g bacon, (4 strips, chopped)
- 1/2 tablespoon sea salt for the lamb plus 1 tsp for stew
- 1 teaspoon black pepper for lamb plus 1/2 tsp for stew
- 1/4 cup all-purpose flour
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups good red wine
- 4 cups low sodium beef broth or stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 500g small yellow potatoes, halved
- 4 medium carrots, peeled and cut into thick pieces
- 1/4 cup parsley, finely chopped for garnish
Method
- In a large cast iron casserole dish, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 tablespoon salt and 1 teaspoon pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 minutes per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 minutes. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 minutes. Preheat Oven to 180˚C.
- Return bacon and lamb to pot and add 4 cups broth, 1 tablespoon tomato paste, 1 tsp salt, 1/2 teaspoon pepper, 1/2 teaspoon dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 180˚C for 1 hour and 45 minutes. When done, potatoes and lamb will be very tender.
Source: https://natashaskitchen.com/lamb-stew-recipe/
