Ingredients

The following ingredients have 7 Servings
  • 3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
  • Salt and pepper
  • 4 tablespoons vegetable oil
  • 2 pounds onions (about 6 medium), cut in wedges
  • 1 pound carrots (about 6 medium), cut in 3-inch lengths
  • 4 cups chicken, veal or beef broth (or water)
  • 1 large sprig thyme
  • 3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

Instruction

  • Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
  • Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
  • Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
  • Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.