Lamb Stew - FineMark Bank & Trust, a division of Commerce Bank

Ingredients

• 2 Tbsp vegetable oil
• 2 pounds lamb shoulder cubed into 1” pieces
• 1 yellow onion chopped
• 2 carrots peeled cut into rounds (2 celery stalks chopped)
• 3 garlic cloves minced
• ¼ C tomato paste
• 2 tsp. cumin
• 2 tsp. smoked paprika
• 5 C low sodium beef stock (Chicken stock may be used)
• 2 C red wine (Chef recommends Pinot Noir)
• 1 Tbsp. Worcestershire sauce
• 2 sprigs each chopped rosemary and thyme
• 2 pounds baby potatoes washed and halved
• 2 bay leaves (kosher salt and fresh cracked black pepper)
• optional: chopped parsley (scallions, thinly sliced radish to garnish.)