Ingredients

The following ingredients have 8 Servings
  • 3 pound lamb (cut into cubes, I used boneless leg of lamb)
  • 2 tablespoon all-purpose flour
  • 3 tablespoon olive oil
  • 12 pearl onions (or 1 large onion chopped)
  • 3 medium carrots (cut into 1 inch pieces)
  • 6 medium potatoes (peeled and cubed)
  • 1 teaspoon thyme (dried)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 4 cups chicken broth (low sodium, or vegetable/beef/lamb broth)
  • 2 tablespoon parsley (fresh and chopped, for garnish)

Instruction

  • Preheat oven: Preheat the oven to 350 F degrees. 
  • Toss the meat with flour: Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
  • Brown meat: Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.
  • Add veggies and combine everything together: Add the carrots, onions, potatoes, herbs and spices to the Dutch oven. Add a splash of the broth and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth. Bring to a boil then season again with salt and pepper if needed.
  • Bake: Cover the pot and transfer to the oven to bake for 1 1/2 hours to 2 hours, until the meat is very tender.
  • Garnish and serve: Garnish with fresh parsley and serve.