Name: Lamb, Carrot & Celery Root Stew (3 servings)
Ingredients: 2 tsp extra virgin olive oil; 1 l lamb shoulder chop (bones discarded, cubed, patted dry); ½ tsp sea salt; ½ yellow onion (large, chopped); 2 cloves garlic (large, chopped); 3 carrot (chopped); 1 ½ cups celery root (peeled, cubed); 5 cups chicken broth (low sodium); 2 tbsp balsamic vinegar; 2 tsp Italian seasoning; 1 tbsp arrowroot powder; ¼ cup water; 1 tbsp parsley (chopped)

2 tsp extra virgin olive oil

1 l lamb shoulder chop (bones discarded, cubed, patted dry)

½ tsp sea salt

½ yellow onion (large, chopped)

2 cloves garlic (large, chopped)

3 carrot (chopped)

1 ½ cups celery root (peeled, cubed)

5 cups chicken broth (low sodium)

2 tbsp balsamic vinegar

2 tsp Italian seasoning

1 tbsp arrowroot powder

¼ cup water

1 tbsp parsley (chopped)

1. Heat the oil in a large pot over medium heat.
2. Season the lamb with salt. Sear the lamb in the pot on all sides, working in batches if needed. You want the lamb to have browned, crispy edges. Set aside.
3. Add the onion and garlic to the pot and sauté until softened, about four to five minutes. Add the carrots, celery root, broth, vinegar, and Italian seasoning to the pot, stirring well to scrape up the fond (caramelized bits).
4. Add the lamb back to the pot, cover, and simmer for 45 minutes.
5. Make a slurry with the arrowroot powder and water and add to the stew to thicken, stirring well to combine. If you would like an even thicker stew, double the slurry ingredients.
6. Garnish with parsley and enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Serving Size
One serving is approximately two cups.

More Flavour
Add red wine instead of balsamic vinegar.

Thinner Consistency
Omit the slurry for a thinner soup-like consistency.

Ingredients