Ingredients:
2 tablespoons olive oil
2 lbs lamb shoulder, trimmed of fat and cut into 1-inch cubes
1 yellow onions, quartered
3 garlic cloves, minced
2 1/2 cups chicken stock (homemade chicken stock yields the best result) or 2 1/2 cups canned low sodium chicken broth ( homemade chicken stock yields the best result)
1 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 bay leaves
1/2 teaspoon salt ( or to taste)
1/4 teaspoon pepper ( or to taste)
3 carrots, cut into 1 1/2-inch pieces
4 small red potatoes, unpeeled and quartered
1 green bell peppers or 1 red bell peppers or 1 yellow bell peppers, cut into wedges
1/4 cup cold water
2 tablespoons flour
1/4 cup chopped fresh parsley
fresh rosemary
Directions:
Heat the oil in a Dutch oven over medium-high heat.
Add in the lamb and stir/saute for 5-10 minutes or until browned.
Lower heat to medium; add in onion and garlic; stir/saute for about 5 minutes or until tender.
Add in stock and wine; stir to loosen browned bits.
Add in tomato paste, seasonings, and carrots; stir to combine; bring to a boil.
Cover and bake in a 350F oven for about 40 minutes.
Add potatoes and bell pepper; stir to mix; bake covered for about 25 minutes or until meat and vegetables are tender; remove bay leaf.
For a thicker sauce, blend water and flour together; then stir into juices; cook for 5 more minutes.
Sprinkle with parsley and garnish with rosemary sprigs.
Servings: 6
Time preparation: 90 min.
Time total: 170 min.