Ingredients:
2 – 3lbs. Lamb Shoulder, cut into 11⁄2-inch chunks (trim excess fat)
2 tbsp olive oil
Salt & freshly ground black pepper, to taste
1 large onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp flour (for thickening)
4 cups beef or lamb stock
1 cup Apple Chardonnay “Fine As Wine” BBQ Sauce
2 bay leaves
1 tsp dried thyme (or 2 tsp fresh)
4 carrots, cut into chunks
3 large potatoes, peeled and chopped
1 cup frozen peas (added at the end)
Chopped fresh parsley, for garnish
Instructions:
- Brown the lamb:
o Season lamb with salt and pepper.
o In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high
heat.
o Sear the lamb in batches until browned on all sides. Remove and set aside.
- Sauté aromatics:
o In the same pot, lower heat to medium.
o Add onion and cook until softened, about 5 minutes.
o Stir in garlic and tomato paste, cooking for another minute. - Build the base:
o Sprinkle in the flour and stir well to coat the onions and garlic.
o Slowly add Apple Chardonnay “Fine As Wine” BBQ Sauce, scraping up any
browned bits.
o Pour in the stock, then return the lamb to the pot. - Add herbs and simmer:
o Add bay leaves and thyme.
o Bring to a gentle boil, then reduce to low.
o Cover and simmer for 1 hour. - Add vegetables:
o Stir in carrots and potatoes.
o Cover and continue to simmer for 45 minutes to 1 hour, or until lamb and
veggies are fork tender. - Final touch:
o Stir in peas and cook for 5 more minutes.
o Taste and adjust seasoning as needed. - Serve:
o Garnish with chopped parsley.
o Serve with crusty bread.