Ingredients

• 3 lbs boneless lamb shoulder, cut into chunks

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 5 garlic cloves, minced

• 2 cups beef or lamb stock

• 1 cup dry red wine (Chianti or Bordeaux preferred)

• 1 can (14 oz) crushed tomatoes

• 3 carrots, sliced thick

• 2 parsnips, chopped

• 2 turnips, cubed

• 1 leek, sliced

• 1 zucchini, thickly sliced

• 1 cup kalamata olives (pitted)

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tbsp fresh rosemary, chopped

• 2 tbsp fresh thyme

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp black pepper

• Salt to taste

• 1 bay leaf

• Zest of 1 lemon

Finishing Touch:

• 2 tbsp balsamic vinegar

• ½ cup fresh parsley, chopped

Instructions

1. Sear the Lamb (Flavor Foundation):
   Heat olive oil in the Platinum 12 QT on medium-high. Sear lamb pieces until browned on all sides. Don’t overcrowd — do it in batches if needed. Remove and set aside.

2. Build the Aromatics:
   In the same pot, sauté onions and garlic until golden. Add wine to deglaze, scraping up all browned bits — that’s your flavor gold.

3. Simmer the Base:
   Add crushed tomatoes, stock, herbs, and spices. Return lamb to the pot. Bring to a gentle boil, then reduce heat and cover with the Platinum 12 QT lid. The vapor-seal system will circulate moisture — no loss of flavor or nutrients.

4. Slow Cook:
   Simmer on low heat for 2 hours. Add carrots, parsnips, turnips, and leeks. Continue cooking for another houruntil vegetables are tender and lamb is fork-soft.

5. Finish Strong:
   Stir in zucchini, chickpeas, olives, lemon zest, and balsamic vinegar. Cook uncovered for 10 more minutes to thicken slightly. Adjust salt and pepper.

6. Serve:
   Garnish with fresh parsley. Serve with crusty bread or herbed couscous.