Ingredients

• ½ cup chopped yellow onions
• ½ cup diced peeled sweet potatoes
• ½ cup chopped carrots
• 1 tablespoon minced garlic
• 2 pounds lamb fillet, shoulder or leg
• 1 tablespoon Emeril’s Essence
• 2 tablespoons olive oil
• ½ cup chopped Italian plum tomatoes
• 1 tablespoon herbes de Provence
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup dry red wine
• 3 cups beef stock or broth
• French or Italian bread

For Emeril’s Essence:

• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

1. Trim the meat and cut into 1-inch cubes. Season with the Essence and use your hands to coat the meat thoroughly.
2. In a large dutch oven or sauté pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
3. To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute.
4. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan.
5. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
6. Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.

Notes