Ingredients:

• 1 tbsp. vegetable oil
• 2 lb lamb shoulder roast, cubed into 1″ pieces
• 1 onion, chopped
• 2 carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups low-sodium beef broth
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 3 sprigs fresh rosemary
• 2 bay leaves
• 2 lb baby potatoes, halved
• 2 tsp cornstarch (optional)
• 2 tsp cold water (optional)
• 1/4 cup freshly chopped parsley, for garnish

Instructions:

Step 1: Heat oil in a large pot over medium-high heat. Add lamb and sear on all sides. Work in batches if needed and transfer to a plate once beautifully browned, about 10 minutes. 

Step 2: In the same pot, add onion, carrots, and celery and cook until softened, about 5 minutes – remember to season with salt and pepper. Stir in garlic, tomato paste, cumin, and paprika. Cook for 2 minutes, until fragrant and the tomato paste darkens.

Step 3: Place the lamb back into the pot and pour in the beef broth, red wine, Worcestershire sauce, rosemary, and bay leaves.

Step 4: Bring to a boil, then reduce heat to a simmer. Season with salt and pepper to taste. Cover and let cook for 30 minutes, allowing the flavors to meld.

Step 5: Add the baby potatoes and continue simmering, covered, for another 30 minutes – until the potatoes are tender and the stew has thickened. 

Tip – At this point, if you want your stew to have a thicker gravy, add a cornstarch and cold water slurry into the stew, and bring to a boil to thicken.

Step 6: Remove bay leaves and rosemary and garnish with fresh parsley before serving.

Serve with some gorgeous fresh crusty bread and enjoy this chef-approved, one-pot wonder!