– 1/4 cup flour
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground pepper
– 2 pounds 1-inch cubes lamb shoulder or lamb stew meat
– 2 tablespoons olive oil (or as needed, divided)
– 1/2 cup sliced leeks
– 1/2 cup chopped carrots
– 1/2 cup chopped celery
– 1/2 cup diced fennel
– 1 teaspoon crushed dried rosemary
– 2 tablespoons brandy or cognac
– 128-ounce can diced or crushed tomatoes
– 115-ounce can chickpeas, drained and rinsed
– 2 cups beef broth
– 1 bay leaf
– Chopped fresh parsley to serve
Prep Time: 30 min
Cook Time: 1 hour
Total Time: 2 hours
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