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3 lb/1.5 kg boneless lamb shoulder
2 tbsp/25 ml vegetable oil, divided
1 tbsp/15 ml butter
2 onions, chopped
2 cloves garlic, finely chopped
2 tbsp/25 ml all-purpose flour
1/2 tsp/2 ml salt
1/2 tsp/2 ml dried thyme
3 cups/750 ml beef stock or water
1/2 cup/125 ml dry red wine (optional)
1 large potato, peeled and sliced
2 cups/500 ml baby carrots
1/2 lb/250 g pearl onions
1 cup/250 ml frozen peas

Makes 6 to 8 servings.

 

Variations:

Notes: