Description
This hearty Lamb Stew is a comforting dish perfect for cold evenings. Tender chunks of lamb shoulder are slow-cooked with potatoes, carrots, and aromatic herbs in a rich, flavorful broth. The result is a delicious, warming meal that’s sure to satisfy.
Ingredients
Units
Scale
- 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch pieces (681g)
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1/4 cup all-purpose flour (30g)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (258g)
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup red wine (240mL)
- 4 cups beef broth (960mL)
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 pound baby Yukon gold potatoes, halved (454g)
- 3 carrots, peeled and chopped (250g)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 325°F. This temperature ensures slow, even cooking for tender meat and vegetables.
- Prepare the lamb: Season the lamb with ½ teaspoon salt and ½ teaspoon pepper. Place the flour in a wide, shallow dish. Dredge each piece of lamb to coat completely with flour. This step helps to thicken the stew and gives the meat a nice crust when seared.
- Sear the lamb: Heat the oil in a large Dutch oven over medium-high heat. In two batches, sear the lamb pieces for 4 to 6 minutes total, turning each piece after it turns golden brown on one side. Remove the lamb with a slotted spoon and set it aside on a plate. Leave any excess oil in the pot. Searing the meat in batches ensures proper browning and flavor development.
- Cook aromatics and deglaze: Reduce the heat to medium. Add the onion and cook for 3 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute. Add the wine to deglaze the pot, scraping the browned bits from the bottom. This step builds the flavor base for the stew.
- Combine ingredients and start cooking: Return the seared lamb to the pot and add the broth, thyme, 1 teaspoon salt, ½ teaspoon pepper, bay leaves, and rosemary sprigs. Increase the heat to medium-high to bring to a boil, stirring occasionally. Cover the pot and place it in the oven. Cook for 1 hour. This initial cooking time allows the lamb to start becoming tender.
- Add vegetables: Remove the pot from the oven and add the potatoes and carrots. Cover it once again and return it to the oven. Cook for another 45 minutes, until the lamb, potatoes, and carrots are tender. Adding the vegetables later prevents them from becoming overcooked.
- Finish and serve: Remove the bay leaves and rosemary stems. Serve the stew garnished with chopped, fresh parsley. The fresh parsley adds a bright, fresh flavor to the rich stew.
Notes
- For the best flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- If you prefer a thicker stew, you can simmer it uncovered on the stovetop for a few minutes before serving.
- This stew can be made ahead and reheated, as the flavors often improve with time.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
