1 pound lamb leg steak or similar cut of lamb
3 tablespoons olive oil
1 large yellow onion, sliced lengthwise
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken stock
2 sprigs rosemary
2 sprigs thyme
sea salt + pepper to taste
Preheat oven to 325 degrees.
Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper.
In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on each side, until nicely browned. Remove steaks and set aside.
Reduce heat to medium-low. Add the onions and saute for about two minutes. Add the carrots and celery and saute for about seven minutes more, stirring. Add the garlic and the tomato paste and stir again.
Next, deglaze the pot with the red wine. Add the wine and scrape the bottom with a wood spoon to dislodge any delicious crisped bits on the bottom. Add the chicken stock and stir.
Return the lamb steaks to the pot, nestle the sprigs of rosemary and thyme within, and cover.
Transfer to the oven and cook for about 1.5 hours, until the meat is falling-apart tender. Check on it halfway through, flipping the steaks.