Scale

2 lbs lamb shoulder, cut into chunks

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 turnip, peeled and chopped

1 onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 cup red wine

2 tablespoons tomato paste

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

Salt and pepper to taste

2 tablespoons olive oil

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Heat olive oil in a large pot over medium-high heat. Add lamb and brown on all sides. Remove lamb and set aside.

In the same pot, add onion and garlic, cook until translucent.

Return lamb to the pot. Add carrots, parsnips, and turnip.

Stir in tomato paste, then pour in red wine and beef broth.

Add rosemary, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until lamb is tender.

Adjust seasoning and serve hot.