Preparation time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
Ingredients
- 1 1/2 pounds boneless lamb steaks, cut into 2-inch pieces
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon unrefined sea salt
- 1 clove garlic, chopped
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 2 tablespoons olive oil, divided
- 4 carrots, cut into 3-inch sticks
- 1 onion, thinly sliced
- 1 tablespoon almond flour
- 1/2 cup dry white wine
- 2 cups organic low-sodium beef broth
- 1 3/4 cup diced tomatoes
- 1 cup celery, sliced
- 1/2 cup fresh parsley leaves, chopped
Directions
- Season lamb with thyme, 1/2 teaspoon salt, garlic, 1/4 teaspoon pepper, and bay leaf.
- Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Cook lamb in oil for 6 to 8 minutes, or until browned all both sides. Set aside.
- Add the carrots and onion to the saucepan then drizzle with remaining olive oil. Cook for 3 minutes, until vegetable starts to soften. Stir in the flour and wine, simmer for 1 minute.
- Pour in beef broth then add tomatoes, and celery; simmer for 8 to 10 minutes, or until the vegetables are tender.
- Add the lamb then season with remaining salt and pepper. Remove the bay leaf.
- Serve warm topped with chopped parsley.