- 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.