Dalmatian Lamb with Peas

Cut the lamb shoulder into even cubes and pat them dry with a paper towel.

In a large cast-iron pot, heat the olive oil over medium-high heat. Add the cubed lamb and sear for 6 to 8 minutes, until browned on all sides, then transfer it to a plate.

Add the chopped onion and carrot to the same pot. Sauté for 5 minutes over medium heat, until the vegetables soften and turn glossy.

Add the chopped garlic and tomato paste. Sauté for 1 to 2 minutes, until the garlic becomes fragrant.

Return the seared lamb along with its juices to the pot and pour in the dry white wine. Gently scrape the browned bits from the bottom of the pot with a wooden spoon and cook for 3 minutes, until the alcohol evaporates.

Pour in the warm broth and add the bay leaf, salt and ground black pepper. Cover the pot, reduce the heat and simmer slowly for 35 to 40 minutes, until the meat becomes tender.

Add the peas to the pot and cook everything for another 10 to 15 minutes, until the peas soften and the sauce becomes rich and thick.

Before serving, remove the bay leaf from the dish, sprinkle fresh chopped parsley on top and serve warm.