Free-Range Lamb Stew with Grass-Fed Bone Broth

Ingredients

  • 1kg Free-Rage Lamb Stew Pieces

  • 3 tbsp olive oil

  • 2 large onions, finely chopped

  • 4 garlic cloves, minced

  • 3 carrots, cut into thick rounds

  • 2 parsnips, cut into chunks

  • 2 stalks celery, diced

  • 2 medium potatoes, cut into cubes

  • 2 tbsp tomato paste

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp ground coriander

  • 1 bay leaf

  • 1 sprig fresh rosemary (or 1 tsp dried)

  • 1 sprig fresh thyme

  • 1.5 liters L.A. FARMS Grass-Fed Bone Broth

  • 1 cup chopped tomatoes (fresh or canned)

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Method

  1. Brown the Lamb

    • Pat the lamb pieces dry with paper towels.

    • Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

    • Sear lamb in batches until golden brown on all sides. Remove and set aside.

  2. Build the Base

    • In the same pot, reduce heat to medium.

    • Add onions and cook until soft and lightly golden, about 8 minutes.

    • Stir in garlic, carrots, parsnips, and celery. Cook for 5 minutes to soften.

  3. Season & Enrich

    • Stir in tomato paste, cumin, paprika, and coriander. Cook for 1–2 minutes until aromatic.

  4. Simmer Slowly

    • Return lamb to the pot. Add the bay leaf, rosemary, thyme, chopped tomatoes, and grass-fed bone broth.

    • Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours, stirring occasionally.

  5. Add Potatoes

    • About 40 minutes before the stew is done, stir in the potatoes. Continue simmering until meat is tender and the potatoes are cooked through.

  6. Final Seasoning

    • Remove the bay leaf and herb stems. Adjust seasoning with salt and pepper.

  7. Serve

    • Ladle into deep bowls, garnish with fresh parsley, and serve with warm crusty bread or over a bed of fluffy couscous.

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