Caldo de Cordero con Verduras

Method

1. In a large pot, brown lamb shoulder over medium heat.
2. Add onions, garlic, oregano, salt, and pepper. Cook until onions are soft.
3. Add carrots, celery, and enough water to cover ingredients.
4. Simmer on low heat for 1.5 hours until lamb is tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.