Rosemary Lamb & Potato Stew

• Lamb Shoulder(800 g)
• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Potato(500 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Red Wine(150 ml)
• Beef Broth(500 ml)
• Rosemary(2 tsp)
• Thyme(1 tsp)
• Bay leaf(2)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Cut the {Lamb Shoulder} into rough bite-size pieces. Dice the {Onion}, {Carrot}, and {Celery}, mince the {Garlic}, and peel and cut the {Potato} into chunky pieces.

   ~15 min

2. 2

   Heat the {Olive oil} in a heavy pot over medium-high heat. Season the lamb with {Salt} and {Black pepper}, then brown it in batches until lightly golden on the edges. Transfer to a plate.

   ~12 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery} to the pot and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Rosemary}, and {Thyme} and cook for 2 minutes until fragrant.

   ~10 min

4. 4

   Pour in the {Red Wine} and scrape up the browned bits. Add the {Canned tomatoes}, {Beef Stock}, browned lamb, and {Bay Leaves}. Bring to a gentle simmer.

   ~8 min

5. 5

   Cover partially and simmer for 35 minutes, stirring once or twice, until the lamb is starting to turn tender and the sauce has reduced slightly.

   ~35 min

6. 6

   Stir in the {Potato} and continue simmering for 15 minutes, uncovered if needed, until the potatoes are soft and the lamb is tender enough to break with a spoon. Remove the bay leaves and adjust seasoning if needed.

   ~15 min

7. 7

   Ladle into bowls and finish with the {Fresh parsley} if using.

   ~5 min