Hearty Stewed Lamb
Immerse yourself in the comforting flavors of **Hearty Stewed Lamb**, a soul-warming dish perfect for cozy family dinners or special occasions. This recipe features succulent bone-in lamb shoulder, slow-cooked for hours in a rich medley of red wine, beef stock, and aromatic herbs like rosemary and thyme. Combined with hearty vegetables—onions, carrots, celery, and potatoes—this stew is brimming with wholesome goodness and deep, savory flavors. Easy to prepare in a Dutch oven, the long simmering process ensures the lamb becomes irresistibly tender while the vibrant flavors meld into an irresistible stew. Serve this hearty masterpiece steaming hot, and savor the perfect blend of rustic charm and gourmet elegance. Keywords: hearty lamb stew, slow-cooked lamb, comforting dinner recipes, Dutch oven recipes.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder, bone-in
- 2 tablespoons olive oil
- 2 onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 1 liter beef stock
- 250 ml red wine
- 2 bay leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the lamb shoulder. Trim any excess fat and cut it into large chunks, approximately 1.5 to 2 inches each.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the lamb pieces to the pot in batches, searing each side until golden brown. Transfer the browned pieces to a plate and set aside.
In the same pot, add the diced onion and sauté for about 5 minutes or until they become translucent.
Add the minced garlic and cook for another minute, stirring constantly to prevent the garlic from burning.
Stir in the carrots and celery, cooking for an additional 5 minutes until they begin to soften.
Add the tomato paste and cook, stirring frequently, for 2 minutes to concentrate the flavors.
Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Return the lamb to the pot, then add the diced tomatoes, beef stock, bay leaves, rosemary, thyme, salt, and pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then cover the pot with a lid.
Reduce the heat to low and let the stew cook for 2 hours, stirring occasionally.
After 2 hours, add the cubed potatoes to the pot, stirring to integrate.
Continue to cook for another 30-40 minutes, or until the lamb is tender and the potatoes are cooked through.
Remove the bay leaves and adjust the seasoning if needed.
Serve the stewed lamb hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.3 g | 441% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1133 mg | 378% | |
| Sodium | 8132 mg | 354% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 47.4 g | ||
| Protein | 301.7 g | 603% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 10056 mg | 214% | |
*The % Daily Value 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.
