Ingredients Jump to Instructions ↓

  1. 3 lb Lamb shoulder

  2. 2-in cubes

  3. 1/2 ts Salt; or to taste

  4. Freshly ground black pepper - as desired 4 tb Vegetable oil

  5. 1 md Onion; quartered

  6. 4 md Carrots; peeled

  7. 1/2-in rounds

  8. 2 Celery stalks

  9. 4 pieces 1 tb Finely minced garlic

  10. 2 tb Tomato paste

  11. 1/4 c All-purpose flour

  12. 1 c Dry white wine

  13. 5 c All-purpose stock

  14. -OR low-sodium chicken broth 1/2 tb Whole black peppercorns

  15. 2 tb Chopped fresh thyme leaves

  16. 1 ts -Dried thyme

  17. 1 md Potato; peeled

  18. 2 tb Unsalted butter

  19. 2 md Turnips; peeled

  20. 1/2-in cubes

  21. 1/2 c Peas

Instructions Jump to Ingredients ↑

  1. PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, com


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