Slow-Cooked Lamb and Onion Stew

This is a simple winter dish of nothing more than lamb and onions with a few seasonings. The onions give it a slight sweetness; the lamb is meltingly tender. Make it ahead, then reheat just before serving. If you’d rather cook it in the oven, begin by browning the ingredients on the stovetop, then slow-cook the stew in a 300°F oven for two hours. The pepper gives only a mild heat; if you wish more, increase it to two teaspoons.