Instructions

• 1 - Brown the Lamb:
  In a large pot, heat olive oil over medium heat. Add lamb chunks and brown on all sides.
• 2 - Sauté Vegetables:
  Add chopped onion, garlic, and carrots. Sauté until the onion is translucent.
• 3 - Deglaze with Wine:
  Pour in the red wine, scraping the bottom to deglaze the pot. Allow to simmer for a couple of minutes.
• 4 - Add Remaining Ingredients:
  Add potatoes, bay leaves, beef stock, thyme, salt, and pepper. Stir well.
• 5 - Slow Cook:
  Bring to a boil, then reduce the heat to low. Cover and let cook for 2 hours until the meat is tender.
• 6 - Serve and Garnish:
  Serve hot in bowls, garnished with parsley sprigs if desired.