Entree: Argentina – Cuyo – Cazuela de Cordero (Hearty slow-cooked Cuyo-style lamb stew with root vegetables and regional herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, trimmed and cut into 1½-inch (3 cm) pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, about 14 oz (400 g), peeled and halved
- 1 cup (150 g) diced pumpkin or butternut squash
- 1 cup (240 ml) canned crushed tomatoes or chopped fresh tomatoes
- 2 cups (480 ml) lamb or beef stock
- 1/2 cup (120 ml) dry white wine (optional)
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1½ tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) red-wine vinegar or lemon juice
- 2 tbsp (30 ml) butter or additional oil (optional, to finish)

Instructions

1. Pat the lamb pieces dry and season with 1 tsp (6 g) of the salt and 1/4 tsp (0.5 g) pepper. Heat the oil or lard in a heavy Dutch oven over medium-high heat until shimmering. Brown the lamb in batches, 3–4 minutes per side, and transfer to a plate.
2. Reduce heat to medium, add the sliced onion and cook until softened and beginning to brown, 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Deglaze the pot with the white wine (if using), scraping up browned bits. Add the crushed tomatoes, stock, bay leaves, oregano and the remaining salt and pepper. Return the lamb to the pot, bring to a gentle simmer, then cover and braise on low heat for 1 to 1¼ hours, or until the lamb is nearly tender.
4. Add the carrots, potatoes, and pumpkin to the pot, nestling them among the meat. Continue simmering, covered, for another 25–35 minutes until vegetables and lamb are fully tender.
5. Remove bay leaves. Stir in the red-wine vinegar and chopped parsley, adjust seasoning with salt and pepper, and swirl in the butter or extra oil if using for a glossy finish. Serve hot with crusty bread or rice.