Warm up your kitchen with this Hearty Herb-Infused Lamb Stew, perfect for chilly evenings. This dish combines tender lamb with aromatic herbs, creating a flavorful stew that's both comforting and delicious. It's a meal that feels like a hug in a bowl.
Lamb shoulder is the star here, providing rich, meaty flavor. We coat it in all-purpose flour to help brown the meat and thicken the stew. The olive oil gives a smooth base for browning, while sautéed onions and garlic add depth. Red wine deglazes the pot, lifting all those delicious browned bits for extra flavor. Beef broth forms the stew's hearty base, with diced tomatoes, carrots, celery, and potato adding texture and sweetness. Fresh rosemary and thyme infuse the stew with earthy notes, while a single bay leaf adds subtle aroma.
This stew pairs wonderfully with a crusty baguette for dipping. You can also serve it over a bed of creamy mashed potatoes or alongside a simple green salad to balance the richness.
Season your lamb shoulder with salt and pepper, then dust it with flour. This step is crucial for achieving a nice brown crust. Heat olive oil in a large pot over medium-high heat. Once hot, add the lamb pieces and brown them on all sides. This should take about 8-10 minutes. Once browned, remove the lamb and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté them until the onion turns translucent and fragrant. This usually takes about 5 minutes. Pour in the red wine to deglaze the pot, scraping up any brown bits stuck to the bottom. These bits are packed with flavor!
Return the browned lamb to the pot, then add the beef broth, diced tomatoes, sliced carrots, celery, and cubed potato. Stir in the chopped rosemary, thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low. Let it simmer gently for about 2 hours, or until the lamb is tender and the flavors have melded together beautifully.
Before serving, remember to fish out the bay leaf. It's done its job and is no longer needed.
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