Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 4 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon thyme
- 4 potatoes, diced
- 1 cup peas
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the lamb chunks and brown on all sides.
- Remove the lamb and add the onions, carrots, and garlic to the pot.
- Sauté until the vegetables are soft.
- Stir in the tomato paste.
- Add the lamb back to the pot.
- Pour in the beef broth and red wine.
- Add bay leaves and thyme.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- Add the potatoes and peas, and cook until tender.
- Season with salt and pepper, then garnish with parsley before serving.
Notes
- Serve with crusty bread for dipping.
- Can be made a day in advance for even better flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg