Name: Lamb Stew with Root Vegetables: The Ultimate Comfort Dish
Ingredients: 2 lbs lamb (shoulder or shank), cut into chunks; Salt and black pepper, to taste; 2 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, minced; 2 cups carrots, peeled and chopped; 2 cups parsnips, peeled and chopped; 2 cups potatoes, cubed; 1 cup turnips, cubed; 4 cups beef or lamb broth; 1 cup red wine (optional); 2 sprigs fresh thyme; 1 bay leaf

Ingredients

Scale

2 lbs lamb (shoulder or shank), cut into chunks
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 cups carrots, peeled and chopped
2 cups parsnips, peeled and chopped
2 cups potatoes, cubed
1 cup turnips, cubed
4 cups beef or lamb broth
1 cup red wine (optional)
2 sprigs fresh thyme
1 bay leaf

Instructions

Season and Sear Lamb: Season lamb with salt and pepper. Sear in olive oil until browned. Set aside.
Sauté Vegetables: In the same pot, sauté onions and garlic until softened.
Combine Ingredients: Return lamb to pot, add root vegetables, broth, wine, thyme, and bay leaf.
Simmer: Cover and simmer for 1.5-2 hours until lamb and vegetables are tender.
Serve: Adjust seasoning and garnish if desired. Enjoy!