Name: Epirus-Inspired Lamb and Herb Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Greek
Ingredients: 1½ kg (3.3 lbs) lamb shoulder, cut into 2-inch cubes; 3 tablespoons extra virgin olive oil; 2 large onions, finely chopped; 4 garlic cloves, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 400 g (14 oz) canned diced tomatoes; 500 ml (2 cups) lamb or beef stock; 150 ml (2/3 cup) dry white wine; 2 bay leaves; 2 teaspoons dried mountain savory (or substitute with thyme if unavailable); 1 tablespoon dried oregano; 1 teaspoon dried rosemary, crushed; Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons chopped fresh flat-leaf parsley, for garnish; Juice of half a lemon (optional, for brightness)

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