Lamb stew

Ingredients:

• 1 kg lamb shoulder, cut into 5 cm cubes, or buy pre-cut lamb for stewing
• 1/4 cup vegetable oil
• Flour to coat the meat
• 4 teaspoons coarse salt
• 2 tablespoons unsalted butter
• 2 medium onions, cut into 6 wedges
• 5 cloves garlic, crushed
• 1 tbsp tomato paste
• 10 cups cold water or lightly salted chicken broth
• 6 sprigs of parsley
• 6 sprigs of fresh thyme
• 2 bay leaves
• 600 g medium red potatoes, quartered
• 4 medium carrots, cut into 2.5cm pieces.
• 2 stalks celery, cut into 2.5cm pieces.
• 7 canned whole peeled tomatoes, lightly crushed with your hands
• 1 tbsp red wine vinegar

Preparation:

1. Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Add 0.5 cm of vegetable oil. Place flour on a plate or a sheet of waxed paper. Sprinkle the lamb half with 1 teaspoon of salt and a small amount of freshly ground black pepper.
2. Dredge the lamb in flour and shake off any excess. Cook, uncovered, stirring occasionally, until the lamb cubes are well browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Drain the oil from the pot and wipe it dry.
3. Preheat the oven to 275°F (135°C). Place a Dutch oven on the stovetop and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and tomato paste and cook until fragrant, about 2 minutes.
4. Return the lamb to the pot, add water or broth, and bring to a boil. Tie the parsley, thyme, and bay leaf together with a piece of kitchen string and place the bundle in the pot. Season with the remaining 2 teaspoons of salt and black pepper. Cover and place in the oven. Simmer until tender, about 1.5 hours.
5. Remove the cauldron from the oven. Use a ladle to skim off any fat from the surface of the sauce. Add the potatoes, carrots, celery, and tomatoes to the cauldron and bring to a boil. Simmer, uncovered, on the stovetop until the liquid thickens and the vegetables are tender, about 1 hour.
6. Remove and discard the herb bunch. Add vinegar. Ladle the stew into bowls and serve immediately.