

Lamb Stew

Ingredients
2-3 lbs. lamb shoulder or lamb stew                        Â
2 Tblsp extra virgin olive oil        Â
8 oz. brown mushrooms
2 lbs. baby potatoes                                                       Â
1 tsp dried oregano                       Â
3 cup low sodium beef broth
2 large carrots in chunks                                             Â
½ tsp dried thyme                         Â
¾ cup red wine
3 large celery stalks chopped                                    Â
1 tsp salt divided                            Â
1 Tblsp Worcestershire sauce
1 large onion                                                                    Â
1 tsp black pepper divided         Â
3 bay leaves
3 large garlic cloves mince                                         Â
3 oz. low sodium tomato paste
Preparation
Preheat Dutch oven on medium high heat with 1 Tblsp olive oil. Season lamb with ½ tsp of salt and ½ tsp of pepper. Add half of the lamb to the pot and brown, about 7 minutes, stirring a few times. Transfer to a large plate and repeat with the remaining batch.
Add remaining 1 Tblsp olive oil and add onion, celery, and garlic. Sauté until translucent stirring occasionally. Add oregano and thyme and sauté another 30 seconds stirring constantly. Add tomato paste, stir with vegetables until incorporated. Add mushrooms.
Add beef broth, red wine, Worcestershire, bay leaves, remaining ½ tsp of salt and pepper and browned lamb and stir.
Cover pot and bring to boil. Reduce the heat to low and simmer for 1.5 hours or until the lamb is fork tender. Add potatoes, carrots, and stir and simmer until they are fork tender, about 25 minutes.
Turn off heat and let the lamb stand in the covered pot about 10 minutes. Serve hot and garnish with parsley and a slice of Irish soda bread.
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