Istruzioni

• 1 - Prepare Ingredients:
  Chop lamb into chunks, clean and slice leeks, chop rhubarb and carrots, mince garlic, and crush rosemary.
• 2 - Brown the Lamb:
  Heat olive oil in a large heavy-bottomed pot over medium-high heat, sear lamb chunks until browned on all sides. Remove and set aside.
• 3 - Sauté Vegetables:
  Reduce heat to medium, add leeks, garlic, and carrots to the pot and sauté until softened and fragrant, about 8-10 minutes.
• 4 - Deglaze & Simmer:
  Add red wine to the pot and scrape browned bits from the bottom. Let wine reduce slightly for 3 minutes (optional).
• 5 - Combine Ingredients:
  Return lamb to pot. Add rhubarb, rosemary, beef broth, salt, and pepper. Stir gently to combine.
• 6 - Cook the Stew:
  Bring stew to a boil. Reduce heat to the lowest simmer, cover, and cook gently for 2 hours until lamb is tender and flavors meld.
• 7 - Final Seasoning & Serve:
  Adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with a dollop of wholegrain mustard.