Autumn and winter are seasons for soups.On evenings when I don't feel like doing something too complicated,ingredientsare put into a pot to be simmered.Last year around this time, I introduced a beef stew,beefso this year, let's try a similar Lamb Stew.lambStew.

To make a Lamb Stew, you will need:

about 700 grams of lamb shanks or leg.

1onion

3-4 cupsbeef brothorchicken broth

3 cloves of garlic, minced.

1celery

2-3 turnips,carrots

1-2 cabbages orpotatoes

1 tablespoonbutter

half a cup of red wine.

1-2 teaspoons Rosemary (lost herb).

.5 teaspoon Oregano (oregano leaves).

a little salt andpepper.

Peel the

carrots, onion, cabbage, and celery, and cut them into cubes. Score a few cuts on the lamb leg and season with salt and pepper. Put it aside and cut it into pieces. Sauté the onion for about 5 minutes. until its edges turn golden brown. Then reduce heat, add the butter and garlic. Sauté for a few more minutes. Add the wine. The wine will thicken at this point. Add the broth, oregano, rosemary, salt, pepper, and lamb. Bring to a boil then reduce heat. Cover and simmer for an hour. Then add the vegetables. If the soup is not enough, you can add more. Cover again and simmer for 30-40 minutes. until the vegetables are soft and the lamb can be easily separated from the bones. Skim off any fat and let it cool for 10 minutes before serving. . Now you can try both to see which one you prefer, beef or lamb stew. Actually, in America besides rosemary and oregano,there are other herbs like tarragon, marjoram, and thyme that also pair well with beef and lamb.If you can find them, give them a try to see if you like them.