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Recipe by Tucker Shaw. Serves 4-6.
Ingredients
2 1/4 pounds lamb shoulder, cubed
1 tablespoon coarse salt
1 medium onion, sliced thick
2 large carrots, in chunks
2 medium russet potatoes, in chunks
1 bay leaf
4 sprigs parsley
1 cup white table wine
1 1/2 cup broth or water
Parsley leaves and lemon zest for garnish
Directions
Heat oven to 275. Season lamb cubes with salt. Place all ingredients except garnishes in large oven-safe covered pot or Dutch oven. Bring to a gentle simmer over medium heat, then cover and place in oven. Cook 2-3 hours, or until lamb is tender. Add more water if necessary during cooking. Garnish with parsley and lemon zest.
