Lamb Stew

1. 1

   Season and Dredge the Lamb

   Pat the lamb dry, season with the salt and pepper, and toss with the flour until evenly coated.

   • Salt1 tsp
   • All-purpose Flour2 tbsp
2. 2

   Sear the Lamb

   Heat the olive oil in a Dutch oven over medium-high. Sear the lamb in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate.

   • Olive Oil2 tbsp
3. 3

   Saute the Aromatics

   Reduce the heat to medium. Cook the onion until softened, about 5 minutes. Stir in the garlic and tomato paste and cook 1 minute.

   • Garlic3 cloves
   • Tomato Paste2 tbsp
4. 4

   Deglaze and Braise

   Pour in the beef stock, scraping up the browned bits. Return the lamb with the thyme and bay leaf. Bring to a simmer, cover, and cook gently for 1 hour.

   • Beef Stock4 cups
   • Thyme2 sprigs
   • Bay Leaf×1
5. 5

   Add the Vegetables

   Add the carrots and potatoes. Simmer, partially covered, until the vegetables and lamb are tender, about 30 minutes.

   • Carrots×3
6. 6

   Finish and Serve

   Discard the bay leaf and thyme stems. Taste, adjust the seasoning, and serve hot.

   • Bay Leaf×1
   • Thyme2 sprigs

Notion ID: 41