Lamb Stew

Posted in Soups and Stews, Comfort Food
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.

Cozy Lamb Stew

Lamb shoulder is the best fit here because it has enough connective tissue to become tender and flavorful during the long simmer. Rosemary, thyme, potatoes, carrots, and pearl onions keep the stew rustic and comforting.

Tips and Variations

  • Brown the lamb in batches so it develops flavor instead of steaming.
  • Add parsnips for sweetness, mushrooms for depth, or a splash of balsamic vinegar at the end to brighten the broth.
  • Frozen peas are best added when reheating or during the last few minutes so they stay bright.
  • Serve with soda bread, crusty bread, buttered noodles, or mashed potatoes.
  • Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

  • Serving Size: 1 bowl
  • Servings Per Recipe: 6
  • Calories: 560

% Daily Value

  • Total Fat: 30g (38% DV)
  • Saturated Fat: 10g (50% DV)
  • Cholesterol: 135mg (45% DV)
  • Sodium: 760mg (33% DV)
  • Total Carbohydrates: 34g (12% DV)
  • Dietary Fiber: 5g (18% DV)
  • Total Sugars: 6g
  • Protein: 36g
  • Vitamin A: 430mcg (48% DV)
  • Vitamin C: 28mg (31% DV)
  • Calcium: 90mg (7% DV)
  • iron: 5mg (28% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.