Lamb Stew Recipe

Preheat the oven to 325°F.

Season the lamb with ½ teaspoon salt and ½ teaspoon pepper. Place the flour in a wide, shallow dish. Dredge each piece of lamb to coat completely with flour.

Heat the oil in a large Dutch oven over medium-high heat. In two batches, sear the lamb pieces for 4 to 6 minutes total, turning each piece after it turns golden brown on one side. Remove the lamb with a slotted spoon and set it aside on a plate. Leave any excess oil in the pot.

Reduce the heat to medium. Add the onion and cook for 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute. Add the wine to deglaze the pot, scraping the browned bits from the bottom. Return the seared lamb to the pot and add the broth, thyme, 1 teaspoon salt, ½ teaspoon pepper, bay leaves, and rosemary sprigs. Increase the heat to medium-high to bring to a boil, stirring occasionally.

Cover the pot and place it in the oven. Cook for 1 hour.

Remove the pot from the oven and add the potatoes and carrots. Cover it once again and return it to the oven. Cook for another 45 minutes, until the lamb, potatoes, and carrots are tender.

Remove the bay leaves and rosemary stems. Serve the stew garnished with chopped, fresh parsley.