Ornabra

D&D 2024 recipe: Ornabra. Source: Heroes' Feast Flavors of the Multiverse. recipe type Lost in Realmspace, serves 6, diet Vegan Ingredients 8 medium carrots, peeled 3.5 pounds boneless lamb shoulder roast (see Cook's Note), trimmed of excess fat and cut into 1½-inch chunks Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour About 1.5 tablespoons neutral oil 2 large onions, chopped 3 bay leaves 1 tablespoon minced fresh rosemary or thyme, or a combination 1 tablespoon tomato paste 2 cups low-sodium chicken broth 2 pounds Yukon gold potatoes, peeled and cut into ¾-inch pieces 1 teaspoon cider vinegar 0.5 cup chopped fresh parsley Instructions With a rack in the lower-middle position, preheat the oven to 325°F. Finely chop two of the carrots and set aside. Cut the remaining six carrots into 1-inch chunks and set aside separately. In a medium bowl, toss the lamb with 1½ teaspoons salt, 1 teaspoon pepper, and the flour to coat. In a large, ovenproof sauté pan or Dutch oven over medium-high heat, warm 2 teaspoons of the neutral oil until shimmering. Add a third of the lamb (the pieces should be close together in a single layer, but not touching; do not crowd the pan) and cook, undisturbed, until deeply browned on the bottom, about 3½ minutes. Flip the pieces and cook, undisturbed, until the second side is deeply browned, about 3½ minutes longer. Transfer the lamb to a large bowl. Repeat to brown the remaining lamb in another one or two batches (warming more neutral oil for each batch and adjusting the heat as necessary to avoid scorching). Spoon off all but 1 tablespoon of fat. Set the pan over medium heat, add the finely chopped carrots, onions, bay leaves, rosemary, and ½ teaspoon salt and cook, occasionally stirring and scraping the bottom of the pan with a wooden spoon to loosen any caramelized bits, until the vegetables are softened and lightly browned, about 10 minutes. Make a small clearing in the center, add the tomato paste, and cook, s...