Australian Lamb Stew
A hearty and flavorful stew originating from Australia, featuring tender lamb and rich, resinous flavors.
Ingredients
- ●1.5 lbs Australian lamb shouldercut into 2-inch pieces
- ●1 Onionchopped
- ●2 Carrotpeeled and chopped
- ●2 Potatopeeled and chopped
- ●2 tbsp Worcestershire saucegluten-free
- ●1 cup Red winefull-bodied
- ●4 Resinous eucalyptus leavesfresh or dried
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt and black pepper.
- 3
Heat a large Dutch oven over medium-high heat. Add a small amount of oil and sear the lamb until browned, about 5 minutes. Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the chopped carrot and potato to the pot and cook for an additional 5 minutes.
- 6
Add the Worcestershire sauce, red wine, and eucalyptus leaves to the pot. Stir to combine.
- 7
Return the lamb to the pot, cover, and transfer to the preheated oven.
- 8
Braise the lamb for 2-3 hours, or until tender and falling apart.
- 9
Remove the pot from the oven and let it rest for 10-15 minutes.
- 10
Serve the lamb and vegetables hot, garnished with fresh eucalyptus leaves if desired.