Braised Lamb Stew
A hearty and flavorful lamb stew, perfect for a cold winter's night. This Ukrainian-inspired dish is rich in flavors and tender in texture.
Ingredients
- ●2 pounds Lamb shouldercut into 1-inch pieces
- ●2 tablespoons Olive oilfor browning the lamb
- ●1 large Onionchopped
- ●2 medium Carrotspeeled and chopped
- ●2 large Potatoespeeled and chopped
- ●2 medium Beetspeeled and chopped
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1/4 teaspoon Dried thyme
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb to the pot and brown it on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add the chopped onion to the pot and cook until it's softened, about 5 minutes.
- 5
Add the chopped carrots, potatoes, and beets to the pot and cook for 5 minutes.
- 6
Add the browned lamb back to the pot, along with the salt, black pepper, and thyme.
- 7
Pour in enough beef broth to cover the lamb and vegetables, and bring the mixture to a boil.
- 8
Cover the pot and transfer it to the preheated oven.
- 9
Braise the stew for 2 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the stew hot, garnished with chopped fresh herbs if desired.