More than 60 min
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In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and salt and pepper. Brown on all sides; this should take about 15 minutes. Add the onions, carrots and celery. Continue cooking for 5 minutes.
Add all the remaining ingredients. Bring to a boil, reduce the heat and simmer over low heat, covered, for 4 to 5 hours, stirring occasionally. If the mixture looks too dry, add 1 cup additional chicken stock or water; if there's too much liquid after 5 hours, increase the heat and cook down until the mixture is thick. Adjust the seasoning with additional salt if needed. Serve with crusty warm bread and a tossed green salad.