Epirus Lamb and Herb Stew

1.Pat the lamb cubes dry with paper towels and season generously with salt and freshly ground black pepper.

2.Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

3.Add the lamb cubes in batches, browning them on all sides until nicely caramelized, about 5-7 minutes per batch. Remove browned lamb and set aside.

4.In the same pot, reduce heat to medium and add the chopped onions. Sauté until translucent and soft, about 8 minutes.

5.Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.

6.Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

7.Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes until slightly reduced.

8.Return the browned lamb to the pot. Add the diced tomatoes, lamb broth, carrots, potatoes, celery, dried mountain savory, oregano, mint, and bay leaf. Stir well to combine.

9.Bring the stew to a gentle boil, then reduce heat to low, cover, and let simmer gently for about 2 to 2.5 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally and add a little water or broth if the stew becomes too thick.

10.Once cooked, remove the bay leaf and adjust seasoning with salt and pepper to taste.

11.Stir in the fresh lemon juice to brighten the flavors just before serving.

12.Serve hot, garnished with chopped fresh parsley and accompanied by crusty bread or traditional Greek pilaf.