6 Serves
79 Mins
Pat the lamb shoulder dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
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AmericanVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
68 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
671 mg / 4,700 mgSodium
1185 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Sear the lamb pieces in the Dutch oven until browned on all sides, then remove and set aside. Add chopped onions and garlic to the pot, sautéing until softened.
Stir in the flour and tomato paste, cooking for a minute to remove the raw flour taste. Gradually pour in the stock while whisking to create a smooth base.
Return the lamb to the pot along with carrots, turnips, and fresh herbs. Bring to a simmer, cover, and cook until the meat is tender.
56
g32
g44
g
French
French