A rustic, slow-simmered classic that fills the kitchen with warmth.
Ingredients:
- 1½ lbs lamb shoulder, cut into chunks
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons olive oil
- 1 large onion, chopped3 carrots, sliced
- 3 potatoes, cubed
- 2 cloves garlic, minced
- 2 bay leaves
- 6–8 whole black peppercorns
- 3–4 whole cloves
- 3 cups beef or lamb stock
- 1 teaspoon fresh thyme (optional)
- Salt to taste
- Fresh parsley for garnish
Instructions:
Toss lamb lightly in flour (optional).
Heat oil in a heavy pot and brown the lamb on all sides. Remove and set aside.
In the same pot, sauté onion and garlic until softened.
Return lamb to the pot. Add carrots, potatoes, bay leaves, black peppercorns, and cloves. Pour in stock until ingredients are just covered. Bring to a gentle boil, then reduce heat and simmer covered for 1½–2 hours, until lamb is tender.
Remove bay leaves and cloves before serving. Garnish with parsley.