Lamb and German Stew
A hearty and flavorful stew made with tender lamb and German-style vegetables, perfect for a cold winter's night.
Ingredients
- ●1.5 pounds lamb shouldercut into 1-inch cubes
- ●1 large onionchopped
- ●2 medium carrotchopped
- ●2 large potatopeeled and chopped
- ●2 tablespoons german mustardoptional
- ●2 tablespoons tomato pasteoptional
- ●1 cup yellowed wineoptional
- ●4 cups stew brothgluten-free
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add lamb and cook until browned on all sides, about 5 minutes.
- 3
Remove lamb and set aside.
- 4
Add onion and cook until softened, about 5 minutes.
- 5
Add carrot and potato and cook for an additional 5 minutes.
- 6
Stir in German mustard and tomato paste (if using) and cook for 1 minute.
- 7
Add wine (if using) and cook until reduced by half, about 5 minutes.
- 8
Add stew broth and bring to a boil.
- 9
Return lamb to the pot and cover.
- 10
Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until lamb is tender.
- 11
Season with salt and pepper to taste.
- 12
Serve hot, garnished with chopped fresh herbs (if desired).