Lamb Stew with Root Vegetables

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This is one of my favorite go-to meals in the winter, especially if we are going skiing in the Poconos, and I need to feed the family with a relatively hearty one-dish meal that is easy to pack and take along. I slow-cook it the day before, and pack it right in the gorgeous, heavy casserole pot in which I cook it. Lamb is also reminiscent of spring, and root vegetables are now available all year long, so technically, this can be made anytime. I like to use chunks of lamb shoulder with the bone in because I think that the bones and cartilage add a lot of flavor. Once the stew has been cooked for a few hours, the meat falls off the bone. If your family is fussy, you can go in and remove the bones once the stew has cooled; or use boneless cubes of lamb to start.

Lamb Stew with Root Vegetables

• 2-1/2 -3 lbs. lamb stew meat, such as shoulder, patted dry with paper towels
• 2 Tbsp. virgin or extra-virgin olive oil
• 1 large can peeled whole tomatoes, broken up loosely with your hands
• 1 large parsnip, peeled and cubed
• 1 large purple turnip, peeled and cubed
• 3 large carrots, peeled and cut in thick coins
• 1 small butternut squash, peeled, seeded, and cubed
• 1 bulb celeriac, or knob celery, peeled and cubed
• 6-8 cippolini onions, peeled
• 3 cloves of garlic, sliced thinly
• 2 bay leaves
• 1 small bunch fresh thyme
• 1 small bunch fresh sage leaves
• 1 doz. (approx.) fresh basil leaves
• 1 bottle, Heinz chili sauce
• 1/2 cup red wine
• Salt to taste
• Lots of freshly ground black pepper
• smoked paprika to taste (optional)

Heat large, heavy-bottomed casserole. Add olive oil.

Add lamb chunks in a single layer, being careful not to crowd the pan. Cook on medium high heat, turning chunks until the meat is well browned on all sides. If necessary, remove browned meat to a plate while you brown a second batch so as to make room for more to avoid overcrowding the pan. Return all meat pieces to the pan when all have been browned.

Lower heat to medium low.

Add the rest of the ingredients and toss lightly to distribute them evenly above the meat.

Cover the pot tightly and stew on medium low heat for 3-4 hours until meat falls off the bone, and vegetables are fork tender.

Remove and discard bay leaves. Remove any bones or herb stems, if desired.

Serve hot over steamed rice or noodles (optional).

Can be made the day before and rewarmed on low heat on a stovetop or in the oven.