Lamb Stew with Herbes de Provence (Recipe)

Ingredients

900g (2 lb) lamb fillet, shoulder or leg

Salt and freshly ground black pepper to taste

2 tbsp olive oil

30g (1 oz) chopped yellow onion

30g (1 oz) chopped carrots

1/2 tbsp chopped garlic

30g (1 oz) peeled, seeded and chopped tomatoes

1/2 tbsp Herbes de Provence

250ml (8fl oz) dry red wine

750ml (24fl oz) beef stock

Steps

1.  Trim the fat off the lamb and cut the meat into 25mm (1 in) cubes.  Season the meat with salt and pepper.  In a large Dutch oven, heat the oil over medium-high heat.  Add the lamb and cook until browned.  (You may have to do this in batches to avoid overcrowding the pan.)  Use a slotted spoon to remove the lamb and set aside.

2.  Using the fat in the pan, add the onions and carrots, and cook for about 3 minutes until tender.  Add the garlic and cook for 1 minute.  Add the lamb, tomatoes, herbs, 1/4 teaspoon of salt, 1/4 teaspoon pepper, red wine and stock; bring to a boil.  Reduce to a simmer and cook, covered, for about 45 minutes, until the lamb is tender.  Serve in warm bowls.

From : Low-Carbo Cooking