Hokkaido Lamb Stew
Lamb with potato and carrot in a wine-enriched stew that is unmistakably Hokkaido.
Ingredients
| 1.5 lb (680g) | Lamb shoulder, cut into 1.5-inch chunks | |
| 2 | Medium potatoes, cubed | |
| 2 | Medium carrots, cut into rounds | |
| 1 | Large onion, diced | |
| 2 tablespoons | 30 ml | Vegetable oil |
| 1/2 cup (120ml) | Red wine | |
| 1 cup (240ml) | Beef or chicken broth | |
| 1 can (14 oz/400g) | Crushed tomatoes | |
| 2 sprigs | Fresh thyme | |
| 1 | Bay leaf | |
| to taste | Salt and pepper |
Instructions
- Season lamb with salt and pepper. Heat oil in a Dutch oven over high heat. Brown lamb in batches for 2-3 minutes per side. Remove.
- In the same pot, cook onion over medium heat for 6 minutes. Add carrot and cook 2 minutes.
- Return lamb to pot. Add red wine, scraping up any browned bits. Add broth, tomatoes, thyme, and bay leaf.
- Bring to a simmer, cover, and cook over low heat for 1 hour 15 minutes.
- Add potatoes. Cook uncovered for another 20-25 minutes until potatoes are tender and sauce has thickened. Remove thyme and bay leaf. Serve with bread.