Melt-in-your-mouth lamb stew, with sweet carrots and starchy parsnips that simmer slowly in a bone broth-tomato medley, warms the body and soul on any wintery eve. Best served with a side of crackling wood fire and cozy blanket.
- 1.5 lbs boneless ~OR~ 2 lbs bone-in organic lamb roast
- Pinch of pink Himalayan or Celtic sea salt, plus additional for final seasoning
- Freshly ground pepper, for seasoning
- 1 large yellow onion, medium dice
- 2 large organic carrots, chopped into thick rounds
- 2 large organic parsnips, chopped into thick rounds
- 4 cloves of garlic, sliced finely
- 1/2 cup chicken or beef bone broth, such as Kettle & Fire
- 28-oz can of organic whole peeled tomatoes, such as Muir Glen
- 1/4 cup organic chopped parsley
- Slow-cooker (such as a Crockpot)
Place the roast at the bottom of the crockpot. Sprinkle a pinch of salt and freshly cracked pepper over the exposed roast top. Add the onions, carrots, parsnips and garlic around and on top of the roast. Add the bone broth.
Pour the canned tomatoes and their juice over the top of the roast.
Place the lid on the crockpot and set on low, cooking for 7.5 hours. Using a fork and knife, break the lamb down into smaller pieces, and remove the bones at this time if using a bone-in roast. Cook on low for an additional 30 minutes.
Season with salt and pepper, to taste. Top with parsley and serve hot.