Paleo Chilean Cazuela with Lamb

Ingredients

• about 680 g Lamb Shoulder
• 1 medium Butternut Squash
• 3 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Bone Broth
• 1 tsp Oregano
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of lamb shoulder into 2.54 cm cubes.
2. 2Dice the 1 medium butternut squash, 3 medium carrots, and 2 stalks of celery into bite-sized pieces. Finely chop the 1 medium onion and mince the 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot over medium-high heat (204.4°C / 200°C). Add the lamb cubes and brown them on all sides, about 5-7 minutes. Do not overcrowd the pot; brown in batches if necessary.
4. 4Add the chopped onion and minced garlic to the pot with the browned lamb. Sauté for 2-3 minutes, stirring constantly, until the onion is softened and the garlic is fragrant.
5. 5Pour in the 6 cups of bone broth. Add the diced butternut squash, carrots, and celery to the pot.
6. 6Stir in the 1 tsp of oregano, 1/2 tsp of salt, and 1/4 tsp of pepper.
7. 7Bring the stew to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes. The stew is ready when the lamb is fork-tender and the vegetables are cooked through.
8. 8Remove the pot from the heat and let the cazuela rest for 5 minutes before serving. This allows the flavors to meld.

Related Guides