- 1 leg of lamb cut into one inch cubes 2.5 pounds
- 1 cup flour
- 1/4 cup herbs de Provence
- Olive oil
- 3 glasses of wine 15 ounces
- 2 onions frenched
- 3 cloves of garlic
- 2 cups wine
- 1 quart beef broth
- 5 large carrots diced
- 2 parsnips diced
- 8 sprigs rosemary
- Salt and pepper to taste
- Mix together the flour, herbs de Provence, salt, and pepper in a large bowl. Toss the pieces of lamb in the flour to coat each piece with a light dusting of flour and herbs.
- In a large soup pot, add just enough olive oil to coat the bottom. Working in small batches, sear the lamb on all sides until nicely browned. Don’t overcrowd the pan. Once each batch of lamb has been browned, transfer it to a baking sheet lined with paper towels. Do not disturb the fond as it forms on the bottom of the pan.
- Once all the meat has been browned, deglaze the pan with a small amount of wine. Add the onion to the pot along with the rest of the wine. Cook the wine and onion together on medium until the onions are soft and the wine has cooked down.
- Add the meat back into the pot, along with the carrots, turnips, garlic, and beef broth. Bring the stew to a low simmer, and then add the rosemary, salt, and pepper. Keep track of the sprigs of rosemary because you will need to remove them before serving the soup.
High in Protein, B12, B2, B3, Vitamin A, Phosphorus, Potassium, Selenium, Zinc