Braised Lamb with Vegetables

Instructions

1. Season the lamb pieces with salt and pepper. This step helps to enhance the flavor of the meat as it cooks.
2. Heat 2 tablespoons of olive oil in a large ovenproof pot over medium-high heat. Brown the lamb pieces in batches to avoid overcrowding. This step will take about 5-7 minutes per batch. Remove the lamb and set it aside.
3. Add chopped onion to the pot and sauté for 3-4 minutes until they start to soften. Add minced garlic and cook for another minute, stirring frequently.
4. Add carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally, until they start to soften.
5. Stir in 1 tablespoon of tomato paste, making sure it is well incorporated with the vegetables. This adds depth of flavor.
6. Pour in 1 cup of red wine and bring to a simmer. Cook for about 5 minutes, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. This enriches the sauce.
7. Return the lamb to the pot. Add 2 cups of beef stock, fresh thyme, and a bay leaf. Bring to a simmer, then cover the pot with a tight-fitting lid and reduce the heat to low.
8. Preheat your oven to 325°F (163°C). Place the covered pot in the oven and braise for 1 hour and 30 minutes.
9. After 90 minutes, carefully remove the pot from the oven using oven mitts. Add the peeled and cut potatoes to the pot. Stir gently to combine.
10. Return the pot to the oven and continue to braise for an additional 30 minutes, or until the potatoes and lamb are tender.
11. Remove the pot from the oven. Discard the thyme sprigs and bay leaf. Taste and adjust the seasoning with salt and pepper if needed.
12. Ladle the braised lamb with vegetables into bowls and serve hot. A fresh loaf of bread pairs well with this dish to soak up the flavorful sauce.