Lamb Stew with Caramelized Vegetables

Roasting the vegetables ahead of time adds a caramelized sweetness to this stew. Grass-fed lamb is more expensive, but will add healthy omega-3s. Make this a day before serving to allow flavor to combine in refrigerator overnight. Prepare the stew in 3 stages, to give every component full flavor & texture:

1) Peel and cut into equal-sized chunks of a little less than 1 inch: 5 large carrots, 4 parsnips, 3 potatoes. Toss to coat with olive oil, garlic powder, salt and pepper.  Spread veg in a single layer onto two cookie sheets and bake in preheated 375 oven for 30 min, turning the veg and switching the pans halfway. Veg should have at least one golden-brown edge. Cut off any burnt parts. 

2) Cube 5 lbs grass-fed lamb shank/shoulder, trimming off fat, and toss to coat in a large ziplock or tupperware with 3/4 C gluten-free flour, 2 TB Onion Powder, 1 TB Garlic Powder, 2 t pepper & dash of salt. Heat 2 TB Olive Oil in large dutch oven or oven-proof pot on medium-high heat. Brown lamb in batches, leaving space between pieces & turning with tongs til golden brown on two sides. Scrape browned bits from pot to keep from burning, adding them to a side bowl with lamb and replenishing extra olive oil to coat pan between batches.

3) In same pot, add 4 medium onions, cubed, and fry until starting to brown on edges. Pour in half a bottle of red wine and stir occasionally until reduced to less than centimeter of liquid left. Add 2 TB dried rosemary, 2 TB dried thyme, 1 TB dried parsley, 1/2 t black pepper and stir 3-4 min. Add 3 TB Worcestershire sauce & stir 3-4 more min. Add a 28-oz can of San Marzano Tomatoes, crush up, and bring to a boil, stirring, for 4-5 min. Add back in your roasted vegetables and seared lamb pieces, stirring to coat. Pour in 6 C beef broth or stock in stages (veg will absorb liquid as it cooks). Add in a 5 sprigs fresh thyme tied with string into a sachet and a bay leaf. Keep on med-high heat until it bubbles, then reduce heat to low-med to simmer, stirring occasionally, anywhere from 20 min-1 hour.

Refrigerate overnight. To reheat, place pot with lid in oven at 325 about 1 hour, taking out to stir heat away from sides about every 20 min. Remove thyme sachet & bay leaf before serving.