Cooking Times

30 min
Prep Time
150 min
Cook Time
180 min
Total Time

Ingredients (14 items)

1.50 kg Lamb shoulder
cut into large chunks
6.00 large Potatoes
peeled and quartered
2.00 large Yellow onions
roughly chopped
4.00 large Carrots
cut into chunks
6.00 cloves Garlic
whole
2.00 cups Red wine
dry
2.00 cups Beef stock
3.00 tbsp Olive oil
for cooking
2.00 sprigs Fresh rosemary
4.00 sprigs Fresh thyme
2.00 Bay leaves
2.00 tsp Salt
divided
1.00 tsp Black pepper
freshly ground
0.50 cup Fresh parsley
chopped, for garnish

Instructions (15 steps)

1
Season lamb with 1 tsp salt and pepper
2
Heat olive oil in a large Dutch oven over high heat
3
Brown lamb in batches until well seared
15 minutes
4
Remove lamb and set aside
5
Reduce heat and add onions and whole garlic
8 minutes
6
Add carrots and cook until vegetables soften
5 minutes
7
Add red wine and scrape bottom of pot
5 minutes
8
Return lamb to pot
9
Add stock, herbs, and bay leaves
10
Bring to boil, then reduce heat and cover
11
Simmer until lamb is nearly tender
90 minutes
12
Add potatoes and remaining salt
13
Continue cooking until potatoes are tender
30 minutes
14
Remove herb sprigs and bay leaves
15
Garnish with fresh parsley before serving