Welsh Lamb Cawl with Root Vegetables

Ingredients

• 500g (1.1 lb) lamb shoulder, bone-in, cut into chunks 500g (1.1 lb) lamb shoulder, bone-in, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 leeks, trimmed and sliced 2 leeks, trimmed and sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the carrots, parsnips, potatoes, and leeks to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the lamb to the pot and pour in the red wine. Allow it to simmer for a couple of minutes to reduce slightly.
5. 5.
   Add the thyme sprigs, bay leaves, and enough broth to cover the ingredients. Season with salt and pepper to taste.
6. 6.
   Bring the cawl to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the thyme sprigs and bay leaves from the pot. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Welsh Lamb Cawl hot, garnished with fresh parsley. Optionally, accompany it with a dollop of creamy horseradish sauce for an extra kick of flavor.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, choose a good quality lamb shoulder with some marbling. Trim off excess fat before cutting it into chunks.
• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice them thinly for even cooking.

Tips & Tricks

• For a richer flavor, you can sear the lamb chunks in batches until they develop a golden crust before proceeding with the recipe.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little cold water and stir it into the cawl during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Welsh Lamb Cawl is best served piping hot in deep bowls. Accompany it with freshly baked crusty bread or traditional Welsh soda bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Welsh Lamb Cawl, sprinkle some freshly chopped parsley over the stew just before serving. The vibrant green color adds a pop of freshness to the dish.