Lamb Stew

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Lamb Stew
Lamb shoulder turns beautifully tender with a slow simmer, and the rosemary-thyme broth gives this stew a gently rustic flavor. It is comforting without being fussy, with potatoes and carrots doing the honest work of making the pot feel complete.

Ingredients

  • 2½ lb lamb shoulder, trimmed and cut into 1½-inch pieces
  • 2 tbsp all-purpose flour
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 large yellow onion, diced
  • 3 carrots, cut into chunks
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ cup dry red wine or additional stock
  • 4 cups lamb, beef, or chicken stock
  • 1 tsp chopped fresh rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1½ lb baby potatoes, halved
  • 1 cup pearl onions, optional
  • ½ cup frozen peas, optional
  • Chopped parsley or mint, for serving

Instructions

  1. Brown the lamb: Toss the lamb with flour, salt, and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat and brown the lamb in batches. Transfer to a plate.

  2. Cook the aromatics: Add the remaining oil, onion, carrots, and celery. Cook for 5 minutes, then stir in garlic and tomato paste for 1 minute.

  3. Simmer the stew: Deglaze with wine or stock, scraping the bottom of the pot. Return the lamb, then add stock, rosemary, thyme, and bay leaf. Cover and simmer gently for 1½ hours.

  4. Add potatoes: Add potatoes and pearl onions, if using. Simmer uncovered for 30-40 minutes, until the lamb is tender and the potatoes are soft.

  5. Finish and serve: Stir in peas, if using, for the last 5 minutes. Remove the bay leaf, adjust seasoning, and garnish with parsley or mint.

Best Cut

Lamb shoulder is the best fit here because it has enough connective tissue to become tender and flavorful during the long simmer. Leaner cuts can work, but they are less forgiving.

Serving Ideas

Serve with soda bread, crusty bread, buttered noodles, or a scoop of mashed potatoes. A crisp cucumber salad or lemony greens are nice alongside the richness of the lamb.

Variations

Add parsnips for sweetness, mushrooms for extra depth, or a small splash of balsamic vinegar at the end to brighten the broth. For a more herb-forward version, finish with mint and parsley together.

Make-Ahead and Storage

This stew holds well in the refrigerator for up to 4 days. If making ahead, add the peas when reheating so they stay bright. Freeze for up to 3 months.