Free shipping may exclude areas deemed remote by our carriers. Our Customer Service team will inform you of the price to ship your item when they process your request.
INSTRUCTIONS
Preheat oven to 325 F (162 C).
Season lamb pieces generously with salt and pepper.
Heat the oil in a Shallow Round Dutch Oven over medium heat, then sear the meat on all sides until nicely coloured. Repeat if necessary, then transfer to a plate and reduce heat to medium-low. Remove excess fat, then add ¼ cup of water and scrape the bottom of the Dutch oven with a Revolution® Spatula Spoon.
Add the onions, garlic and carrots and continue cooking for 6 to 8 minutes.
Add the flour and cook for an additional 2 minutes, stirring constantly.
Stir in the white wine, bring to the boil, then stir in the stock, salted herbs, thyme, bay leaf and potatoes.
Bring to the boil again, then add the lamb, cover and bake for 2 hours. Remove the lid and continue cooking for 30 minutes.
About 10 minutes before the end of cooking time, bring a pan of salted water to the boil. Cook peas and beans for 5 minutes, or until tender, then drain.
Remove the Dutch oven from the oven and remove the bay leaves and thyme.
Add the peas and beans, adjust the seasoning if necessary, and serve.
Pairs Well With...
