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1
Season the meat with the Essence and use your hands to coat the meat thoroughly.
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2
In a large dutch oven or saute pan, heat the oil over medium-high heat.
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3
Add the seasoned lamb and cook, stirring, until browned, about 5 minutes.
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4
Remove with a slotted spoon to a plate, and set aside.
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5
To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes.
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6
Add the garlic and cook for 1 minute.
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7
Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil.
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8
Cook until reduced by half, about 3 minutes, stirring to deglaze the pan.
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9
Add the lamb and stock to the pan and return to a boil.
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10
Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
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11
Remove from the heat and adjust the seasoning, to taste.
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12
Ladle into soup bowls and serve with hot, crusty French or Italian bread.
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13
Combine all the ingredients in a bowl and mix well.
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14
Store in an airtight container and use as needed.
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15
Place all the ingredients in a bowl and stir well to combine thoroughly.
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16
Store in an airtight container and use as needed.
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17
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
