A hearty and flavorful lamb stew made with tender lamb chunks, vegetables, and aromatic herbs simmered to perfection.

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Heat olive oil in a large pot over medium-high heat.
Add lamb chunks in batches and brown on all sides. Remove and set aside.
In the same pot, add chopped onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Stir in tomato paste and cook for 1-2 minutes.
Return lamb to the pot. Pour in broth and wine (if using), then add thyme, rosemary, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender.
Add potatoes and continue simmering for another 30 minutes until vegetables are tender.
Remove bay leaf, adjust seasoning if needed, and garnish with chopped parsley before serving.