Ingredients:

  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 large onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 1.5 lbs baby potatoes, halved
  • 4 cups beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Toss the lamb cubes in flour, salt, and pepper until evenly coated. Heat oil in a Dutch oven over medium-high heat. Sear the meat in batches until a mahogany-colored crust forms on all sides. Remove meat and set aside.
  2. Lower heat to medium and melt the butter. Sauté onions and carrots until the onions are translucent and fragrant. Stir in the garlic for 60 seconds until the aroma is released.
  3. Return the lamb to the pot. Pour in the broth, wine, and Worcestershire sauce, scraping the bottom of the pot to release the browned bits. Add thyme and the bay leaf. Cover and simmer on low for 90 minutes.
  4. Stir in the halved potatoes. Cover again and cook for another 30 minutes, or until the potatoes are fork-tender and the sauce has reached a velvety consistency.