Ingredients

• 600 g lamb shoulder
• 1 piece onion
• 2 piece carrots
• 3 piece potatoes
• 2 piece celery stalks
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1.5 kg water
• 3 piece bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Prepare the lamb

   Cut lamb shoulder into 3cm chunks, removing excess fat. Heat olive oil in a large pot over medium-high heat for 2 minutes. Add lamb pieces and brown for 8-10 minutes, turning occasionally until all sides are golden brown. The meat should sizzle immediately when added - if not, increase heat to avoid steaming.

2. Sauté aromatics

   Dice onion into 1cm pieces. Reduce heat to medium and add onion to the pot with lamb. Cook for 5-6 minutes until onion becomes soft and translucent. Add tomato paste and stir constantly for 2 minutes until it darkens slightly and becomes fragrant. Do not let the tomato paste burn or it will taste bitter.

3. Add water and seasonings

   Pour in water slowly to avoid splashing. Add bay leaves, salt, and black pepper. Bring to a rolling boil over high heat for 3-4 minutes, then reduce to low heat. The surface should have gentle bubbles breaking occasionally. Do not maintain a hard boil as this will make the meat tough.

4. Simmer the lamb

   Cover the pot and simmer on low heat for 45-50 minutes until lamb is fork-tender. Check occasionally and skim off any foam that rises to the surface. The meat should easily shred when pressed with a fork. Do not rush this process or the lamb will remain chewy.

5. Prepare vegetables

   While lamb cooks, peel and cut potatoes into 2cm cubes. Cut carrots into 1cm thick rounds. Chop celery stalks into 1cm pieces. Keep vegetables in separate bowls until ready to add. Do not cut vegetables too early or potatoes will turn brown.

6. Add vegetables

   Add potatoes and carrots to the pot first and cook on low heat for 10 minutes. Then add celery and continue cooking for another 8-10 minutes until all vegetables are tender when pierced with a knife. The soup should simmer gently throughout. Do not overcook or vegetables will become mushy.

7. Final seasoning

   Taste the soup and adjust salt and pepper as needed. Finely chop fresh parsley and stir into the soup. Remove from heat and let rest for 5 minutes to allow flavors to meld. Remove bay leaves before serving. Do not add parsley too early or it will lose its bright color and fresh taste.

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