3poundsLamb Shoulder cut in 2-inch chunks. Can substitute mutton, beef, veal, venison - even goat meat!
4 tbspVegetable oil
3tbspFlouroptional - especially if adding sliced potatoes below
2poundsOnionsabout 6 medium, cut in wedges
1poundCarrotsabout 6 medium, cut in large chunks
4cupsWateror beef or chicken broth
Splash of red wine to tasteoptional
Dash of Worcestershireoptional
Salt and pepper to taste
1largeThyme sprig
3poundsRusset Potatoespeeled and halved. For thicker broth, slice 1/2 potato in thin slices. (Can substitute Yukon gold potatoes, but the broth will be thinner).
Instructions
Pat meat chunks with a paper towel to dry, and season well with salt and pepper. Heat oil in a large, oven-safe soup pot with lid over medium-high heat until shimmering. If desired, dredge the meat in flour. Brown meat on all sides.
Remove meat and and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 8 minutes.
Depending on the size of your pot, remove all but the lowest rack in the oven, and pre-heat oven to 350 degrees.
Return meat to pot, add broth and bring to a simmer. Add thyme and arrange potatoes on top of the meat. Add a final dash of salt and pepper, cover the pot and put into the oven.