INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Lamb, shoulder, cut into 5 cm / 2” pieces | 1.4 kg / 3 lb | 1 shoulder |
Salt | to season | - |
Black pepper, freshly ground | to season | - |
Olive oil, extra virgin | 45 g | 45 mL / 3 tbsp |
Yellow onion, cut into wedges | 450 g / 1 lb | 3 medium onions |
Carrots, cut into 7 cm / 3” pieces | 450 g / 1 lb | 6 medium carrots |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Potatoes, white, cut into 5 cm / 2” pieces | 900 g / 2 lb | 6 cups |
Stock, chicken or vegetable | 900 g | 900 mL / 4 cups |
Thyme, fresh | 2 g | 2 sprigs |
Peas, frozen | 150 g | 1 cup |
Tarragon, chopped | For garnish | - |
METHOD
- Preheat oven to 175°C / 350°F.
- Pat lamb dry with paper towel. Season with salt and black pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Working in batches, brown meat on all sides. Transfer to a plate and set aside.
- Using the same pot, add yellow onions, carrots, salt and black pepper and lower heat to medium. Cook until onions soften, about 8 to 10 minutes.
- Return lamb to pot and add potatoes, stock and thyme. Bring to a simmer.
- Cover and bake in preheated oven until lamb is tender when probed with a knife, about 90 minutes.
- Uncover and add peas. Cook for an additional 10 minutes. Using a large spoon, skim fat from top of broth.
- Garnish with tarragon and divide evenly among four bowls.
NOTES
Alternatively, you can substitute lamb with beef chuck roast
Alternatively, you can use fresh peas or none at all
You can substitute two bay leaves for thyme
You may wish to add more salt to broth near the end, depending on your preference
Crusty white bread makes a good accompaniment
