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Ingredients
  • 1 tbsp. vegetable oil
  • 2 lb. lamb shoulder roast, cubed into 1" pieces
  • 1 onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • ¼ c. tomato paste
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 6 c. low-sodium beef broth
  • 1 c. red wine
  • 1 tbsp. Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 2 lb. baby potatoes, halved
  • ¼ c. freshly chopped parsley, for garnish
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