Epirus-Inspired 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. Add the lamb in batches, browning all sides until a deep golden crust forms, about 5-7 minutes per batch. Remove browned lamb and set aside.

3.Reduce heat to medium and add the chopped onions to the pot. Sauté until translucent and lightly golden, about 8 minutes. Add the minced garlic and cook for another minute until fragrant.

4.Add the sliced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.

5.Return the browned lamb to the pot. Pour in the white wine and allow it to simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pot.

6.Add the canned diced tomatoes, lamb stock, bay leaves, mountain savory, oregano, and crushed rosemary. Stir to combine and bring the mixture to a gentle boil.

7.Once boiling, reduce the heat to low, cover the pot partially with a lid, and let the stew simmer gently for about 2 to 2.5 hours, or until the lamb is tender and the flavors have melded beautifully. Stir occasionally and add a little water or stock if the stew becomes too thick.

8.Remove the bay leaves. Taste and adjust seasoning with salt, pepper, and if desired, a squeeze of fresh lemon juice to brighten the flavors.

9.Serve the stew hot, garnished with chopped fresh parsley. Accompany with crusty bread, creamy mashed potatoes, or traditional Greek hilopites pasta for a complete meal.