- 2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
- 1 tablespoon Essence
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onions
- 1/2 cup diced peeled sweet potatoes
- 1/2 cup chopped carrots
- 1 tablespoon minced garlic
- 1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
- 1 tablespoon Herbes de Provence
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup dry red wine
- 3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
- French or Italian bread, accompaniment
- Season the meat with the Essence and use your hands to coat the meat thoroughly.
- In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
- To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
- Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
Herbes De Provence
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Seafood And Sausage With Essence Cream Sauce
Fresh Herb Tart
Stuffed Leg Of Lamb With Stewed Lentils
Emeril's Stick To Your Ribs Lamb, Potato And White Bean Stew
Anise Biscotti With Lemon Ice Cream
Herb Stuffed Roasted Chicken With Reduced Pan Gravy, And Herbed Rice Pilaf With Peas