From “1080 Recipes,” by Ines Ortega. Serves 6.
Ingredients
5 tablespoons olive oil
1 onion, chopped
3 1/4-4 1/2 pounds stewing lamb, such as breast, shoulder or neck slices, cut into pieces
2 medium-large carrots, thinly sliced
1 whole clove
1 sprig fresh thyme
1 clove garlic
1 tablespoon tomato paste
Salt
5 tablespoons white wine
1
2/3 cups diced turnip
1 1/2 cup diced potato
1 cup chicken stock
Directions
Heat the oil in a pan. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. Add the lamb and cook over medium heat, stirring frequently, for about 8 minutes, until evenly browned. Add the carrot, clove, thyme, garlic, tomato paste and a pinch of salt, and pour in the wine. Cover the pan and cook for 45 minutes. Add the turnip and potato, pour in the stock, re-cover the pan and cook for about 1 hour more until the lamb is tender. Serve in a warm deep dish.
