Saveur

Photo: Todd Coleman

3 lbs. boneless, trimmed lamb
shoulder, cut into 2" cubes
2 lbs. new potatoes, peeled and cut into 2" pieces
1⁄3 lb. pecorino cheese, cut into 1⁄2" cubes
1⁄4 lb. piece soppressata or spicy salami,
   cut into 1⁄4" cubes
2 tsp. crushed red chile flakes
4 sprigs thyme
2 carrots, peeled and cut crosswise into 1⁄4"-thick coins
1 large onion, roughly chopped
1 rib celery, chopped
1⁄2 head (about 12 oz.) curly endive or escarole,
    ends trimmed and roughly chopped
Kosher salt and freshly ground black pepper, to taste

1. Combine ingredients in a 5-qt. dutch oven with 2 1⁄4 cups water. Cover pot with aluminum foil and then with the pot lid to create a tight seal. Cook over medium-low heat, shaking dutch oven occasionally, until the lamb and potatoes are tender and the juices have thickened slightly, about 2 1⁄2 hours.

SERVES 6

This article was first published in Saveur in Issue #120