Serves 6 to 8
- 2tablespoons vegetable oil
- 1 1/2pounds lamb shoulder, in 1-inch cubes
- 1medium onion, chopped
- 3/4cup roughly chopped carrots
- 2cloves garlic, chopped
- 28ounces chopped tomatoes
- 2cups beef stock
- 2sprigs thyme
- 1sprig rosemary
- 2cups cubed butternut squash (1/2-inch)
- Heat the oven to 325 degrees. In a heavy, ovenproof Dutch oven or saucepan with a tight-fitting lid heat 1 tablespoon of oil over medium-high heat. Sprinkle the lamb with salt, and when the oil is hot brown half of the cubes on all sides, about 5 minutes. Remove the lamb to a plate with a slotted spoon and add more oil if necessary. Brown the rest of the lamb and then remove that from the pot as well.
- Turn down the heat to medium low and add the onions, carrots and garlic to the pot. Cook for 3 to 5 minutes, until the vegetables begin to soften. (Make sure not to let the garlic color too much.)
- Add the chopped tomatoes, stock, herbs and the browned lamb, along with any juices that have accumulated. Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown bits from the bottom of the pot.
- When the stew comes to a boil, cover the pot and put it in the oven. Cook until the lamb is just tender, 2 to 3 hours.
- Stir the butternut squash into the stew, re-cover it and return the pot to the oven until the squash is tender, another 20 to 25 minutes.