Lamb Carrot Pot
A comforting slow-simmered lamb carrot pot with tender lamb shanks, sweet carrots, baby potatoes, and green peas in a rich savory gravy.
Ingredients
Scale
- 4 lamb shanks, about 3 pounds total
- 4 medium carrots, sliced
- 1 pound baby potatoes, whole
- 1 cup green peas
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat olive oil in a heavy Dutch oven over medium heat.
- Season lamb shanks with salt and black pepper.
- Brown lamb on all sides for 4 to 5 minutes per side, then remove and set aside.
- Sauté onion and garlic for 3 minutes until fragrant. Stir in tomato paste and beef broth.
- Return lamb to the pot and add carrots, potatoes, and thyme.
- Bring to a gentle simmer, cover, and cook on low for 1 hour and 30 minutes.
- Stir in green peas and cook uncovered for 10 more minutes.
- Taste and adjust seasoning, then serve warm.
Notes
- Brown the lamb thoroughly for deeper flavor.
- Simmer uncovered at the end for a thicker sauce.
- Tastes even better the next day.
Find it online: https://tastyze.com/lamb-carrot-pot/