INGREDIENTS

  • 6 lbs lamb shoulder meat, bone in, they should be about 2″ pieces
  • 2 large yellow onions, diced into 2″ pieces
  • 4 cups baby bello mushrooms, cut in 1/2
  • 3 lbs potatoes, peeled and cut into 1/2″ pieces
  • 4 medium carrots, peeled and cut into 1/2″ thick pieces
  • 2 cups red wine, and 2 cups for the cook:)!
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/4 cup olive oil
  • 1 Tbsp salt
  • 1 Tbsp coarsley groud pepper
  • 1 Tbsp granulated garlic

DIRECTIONS

  1. Preheat oven to 325˚F
  2. Season lamb pieces with salt, pepper and granulated garlic.
  3. Heat large Dutch oven coated with olive oil over high heat.
  4. Cook lamb until browned, 5 min per side, don’t forget the edges.
  5. Pour in the wine and scrape the bottom to deglaze.
  6. Add all the vegetables and mix to coat until bottom of pan is cleaned of bits.
  7. Add the broth, thyme and bay leaves.
  8. Make sure there’s enough liquid in the pot to cover the veggies, if not, add more wine and stock.
  9. Place pot, covered in the oven for 2 hours.