Description: A hearty and comforting stew made with lamb, potatoes, carrots, and onions.

Preparation time: 20 minutes

Cooking time: 2 – 2.5 hours

Serving size: 6-8

• 2 pounds of lamb shoulder or leg, cut into chunks
• 4 medium-sized potatoes, peeled and cut into chunks
• 3 medium-sized carrots, peeled and cut into chunks
• 2 onions, chopped
• 2 cloves of garlic, minced
• 2 cups of beef or lamb broth
• 1 tablespoon of tomato paste
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of chopped fresh thyme
• Salt and pepper, to taste
• 2 tablespoons of vegetable oil
• Chopped fresh parsley, for garnish (optional)

1. Preheat your oven to 325°F.
2. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
3. Add the lamb chunks to the pot and cook for about 5 minutes, or until browned on all sides. Remove the lamb from the pot and set aside.
4. Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
5. Add the tomato paste, Worcestershire sauce, and fresh thyme to the pot and stir until well combined.
6. Add the lamb back to the pot, along with the beef or lamb broth. Bring the mixture to a simmer.
7. Add the potatoes and carrots to the pot, and season with salt and pepper to taste.
8. Cover the pot with a lid and place it in the oven. Cook for about 2 hours, or until the lamb is tender and the vegetables are cooked through.
9. Remove the pot from the oven and let it rest for a few minutes.
10. Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.