Lamb shoulder stew

lamb-shoulder-stew

I've never been adventurous in the kitchen. Prior to this year, spaghetti bolognese with a side salad was probably the most intricate meal I've ever made. I know. Poor form.

Over the last few months I've been working on branching out - from different cuts of meat to cooking with wine (!!!) - things are starting to look a little less boring around my kitchen.

Preparation time: 30 minutes | Cooking time: 4 hours | Serves: 5

INGREDIENTS (all ingredients are organic / free range):
Beef stock (I made my own, but you can also purchase this);
1/2 cup red wine;
1/4 lamb shoulder (I bought half a lamb shoulder and had the butcher cut it into pieces);
2 x carrots;
1 x sweet potato;
Tomato paste;
Bay leaves;
Spices as desired.

INSTRUCTIONS:
Add lamb shoulder to saucepan;
Chop carrots and sweet potato into chunks and combine with lamb;
Add bay leaves and chosen spices;
Combine 1/2 cup red wine with tomato paste and beef stock;
Pour over meat and vegetables;
Bring to boil, then reduce heat and simmer for 3-4 hours;

Enjoy your delicious creation.