2poundslambshoulder or leg steak, trimmed and cut into 1-inch cubes
Sea salt
Black pepper
1yellow onionchopped
3clovesgarlicminced
6large carrotschopped into 1-inch chunks
6parsnipschopped into 1-inch chunks
½cupdry white wine
1tablespoonDijon mustard
1quartmushroom broth
1cupparsleychopped
2cupsmustard greens or kalechopped
1cupfresh or frozen peas
Salt and pepper to taste
Instructions
Preheat oven to 325° F. Heat sunflower oil in large cast-iron skillet or Dutch oven. Season the lamb with salt and pepper. Add lamb in a single layer to the hot oil and brown meat on all sides. Transfer the lamb to a bowl and set aside.
Place onions in the pan and sauté until they begin to caramelize. Add garlic, carrots and parsnips and sauté for five minutes. Stir in wine, mustard and broth. Add the lamb back to the pan. Transfer the pan to the oven and continue to cook uncovered for approximately one hour (add water if necessary).
Stir in the parsley, greens and peas and return to the oven for 15 - 20 minutes. Season with salt and pepper.