Ingredients:

  • 2 lbs Lamb shoulder, trimmed of excess fat and cut into 1.5-inch chunks
  • 3 tbsp All-purpose flour
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 1 cup Dry red wine (Cabernet Sauvignon or Syrah)
  • 2 cups High-quality beef stock
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1.5 lbs Yukon Gold potatoes, skins on and cut into 2-inch chunks
  • 3 Large carrots, sliced into thick coins
  • 1 Large yellow onion, diced
  • 3 Garlic cloves, smashed and minced
  • 2 Stalks celery, sliced
  • 2 Sprigs fresh rosemary
  • 3 Sprigs fresh thyme
  • 1 Dried bay leaf
  • 1 cup Frozen peas
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, toss the lamb chunks with flour, salt, and pepper until all pieces are evenly coated.
  2. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear the lamb in batches until a mahogany-colored crust forms on all sides. Transfer the browned lamb to the slow cooker.
  3. Keep the skillet on the heat and pour in the red wine. Use a wooden spoon to scrape the bottom of the pan to release the fond (browned bits). Let the wine reduce for 2 minutes.
  4. Add the tomato paste to the skillet and sauté for 30 seconds before pouring the wine reduction into the slow cooker along with the beef stock and Worcestershire sauce. Stir to combine.
  5. Add the potatoes, carrots, onion, garlic, and celery to the pot. Place the rosemary, thyme, and bay leaf on top.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the lamb is fork-tender.
  7. Remove the herb sprigs and bay leaf. Stir in the frozen peas and let them sit in the hot stew for 5 minutes until heated through.
  8. Garnish with fresh parsley and serve in deep bowls.