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1
Preheat the oven to 350 F.
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2
Season the lamb with 1 teaspoon of the oregano and the garlic powder, salt, and pepper.
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3
Heat 2 tablespoons of the olive oil in a large Dutch oven or a heavy pot with a tight-fitting lid over medium-high heat.
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4
Brown the lamb in two batches until deeply browned on two sides (about 4 minutes per side).
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5
Remove the browned lamb to a large bowl.
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6
Reduce the heat to medium heat.
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7
Add the remaining 2 tablespoons olive oil to the pot, along with the mushrooms and onions.
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8
Cover and cook for 3 minutes, stirring occasionally.
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9
Remove the onions from the pot and set aside.
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10
Add the remaining 1 tablespoon oregano, the garlic, and 1 tablespoon of the rosemary.
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11
Cook and stir for about 1 minute, being careful not to brown the garlic.
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12
Add the soy sauce, wine, and chicken stock.
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13
Stir to deglaze the bottom of the pot.
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14
Increase the heat to high, bring to a boil, and return the lamb and any accumulated juices to the pot.
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15
Remove the pot from the heat, cover with a tight-fitting lid, and place in the oven.
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16
Bake for 1 hour, and then stir.
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17
Bake for an additional 45 minutes, remove from the oven, and test the lamb for tenderness by prodding it with a fork.
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18
If it is not tender, return it to the oven for 15 to 30 minutes.
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19
When the lamb is tender, add the reserved onions.
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20
Cover and return the pot to the oven and bake for 15 minutes.
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21
Before serving, stir in the remaining 1 teaspoon rosemary.
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22
Serve hot.
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23
The stew can be refrigerated for 5 days or frozen for up to 3 months.
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24
Reheat in a covered saucepan over medium heat.
