With rice or noodles, this recipe serves 4-6.
1 lb boneless lamb shoulder stew meat, cut into 1" cubes
Kosher salt and fresh ground black pepper
2 TBS olive oil
1 large shallot, peeled and minced
2 garlic cloves, minced
1 Tbsp flour
1 Tbsp tomato paste
1/4 cup red wine
2 cups beef broth
3 medium red potatoes, peeled and cut into 1" cubes
1 large carrot, peeled and cut into1/2-inch rounds
4 juniper berries
1 bay leaf
Season the lamb with salt and pepper. In a heavy stew pot, heat 2 Tbsp olive oil over medium-high heat, and brown the meat on all sides. With a slotted spoon, transfer meat to a plate. Lower heat to medium and sauté shallots and garlic until soft. Stir in the flour and cook for two minutes. Stir in the tomato paste. Add the wine and deglaze the pot, scraping to incorporate the browned bits into the liquid. Stir in the beef broth. Return meat to pot, adding potatoes, carrots, juniper berries, and bay leaf. Bring to the boil, then cover pot and simmer for 2 hours.
1 lb boneless lamb shoulder stew meat, cut into 1" cubes
Kosher salt and fresh ground black pepper
2 TBS olive oil
1 large shallot, peeled and minced
2 garlic cloves, minced
1 Tbsp flour
1 Tbsp tomato paste
1/4 cup red wine
2 cups beef broth
3 medium red potatoes, peeled and cut into 1" cubes
1 large carrot, peeled and cut into1/2-inch rounds
4 juniper berries
1 bay leaf
Season the lamb with salt and pepper. In a heavy stew pot, heat 2 Tbsp olive oil over medium-high heat, and brown the meat on all sides. With a slotted spoon, transfer meat to a plate. Lower heat to medium and sauté shallots and garlic until soft. Stir in the flour and cook for two minutes. Stir in the tomato paste. Add the wine and deglaze the pot, scraping to incorporate the browned bits into the liquid. Stir in the beef broth. Return meat to pot, adding potatoes, carrots, juniper berries, and bay leaf. Bring to the boil, then cover pot and simmer for 2 hours.