# What You Need:
→ Meats
01 - 3.3 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 2 parsnips, peeled and chopped
04 - 3 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
06 - 1 large onion, chopped
07 - 3 garlic cloves, minced
→ Broth & Liquids
08 - 3 1/3 cups low-sodium beef or lamb broth
09 - 2 tablespoons tomato paste
10 - 1/2 cup dry red wine (optional)
→ Herbs & Seasonings
11 - 2 sprigs fresh rosemary
12 - 4 sprigs fresh thyme
13 - 2 bay leaves
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt, plus more to taste
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley (for garnish)
→ Other
18 - 2 tablespoons olive oil
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Sear lamb cubes in batches until browned on all sides, approximately 5 minutes. Transfer browned lamb to the slow cooker.
02 - In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until fragrant, then transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, and celery into the slow cooker.
04 - Stir in tomato paste, optional red wine, and broth. Add rosemary, thyme, bay leaves, oregano, salt, and black pepper. Mix thoroughly.
05 - Cover and cook on low heat for 7 hours until lamb and vegetables are tender.
06 - Remove herb sprigs and bay leaves. Skim excess fat from the surface. Season to taste.
07 - Ladle stew into bowls and garnish with chopped fresh parsley before serving.
