Spring Lamb Stew

Ingredients:

• 2 lbs lamb shoulder, cut into 1½-inch chunks
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 medium potatoes, cut into chunks
• 1 cup green peas
• 3 cups chicken or lamb broth
• 1 cup dry white wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• Salt, to taste
• 1 bay leaf
• 2 tbsp fresh parsley, chopped
• 1 tbsp all-purpose flour

Method:

1. Pat the lamb dry and season with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches for 3–4 minutes per side. Remove and set aside.
2. Add the onion and carrots to the same pot and cook for 5–6 minutes until softened. Add the garlic and tomato paste and cook for another minute.
3. Sprinkle the flour over the vegetables and stir well. Slowly pour in the broth and white wine, scraping the browned bits from the bottom of the pot.
4. Return the lamb to the pot. Add the thyme, rosemary, bay leaf, and potatoes. Bring to a gentle boil.
5. Reduce the heat, cover, and simmer for 1½–2 hours, stirring occasionally, until the lamb is tender and the potatoes are cooked.
6. Stir in the green peas during the last 5–7 minutes of cooking.