Lamb Stew with Pasta
Indulge in the comforting flavors of this hearty Lamb Stew with Pasta, a dish that brings together tender, slow-simmered lamb shoulder and al dente pasta for the ultimate cold-weather meal. Featuring a savory medley of fresh vegetables, aromatic herbs like rosemary and thyme, and a rich, velvety broth enhanced with red wine and tomato paste, this recipe is a celebration of bold, rustic flavors. Perfectly balanced and deeply satisfying, this one-pot wonder simmers to perfection over two hours, allowing the lamb to become irresistibly tender. Served over or stirred into your favorite pasta, it’s finished with a sprinkle of fresh parsley for a bright, herbaceous touch. Ideal for weeknight dinners or cozy gatherings, this lamb stew is sure to impress with its robust taste and soul-warming appeal.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups low-sodium beef or chicken broth
- 1 14.5-ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 12 ounces uncooked pasta (such as penne or rigatoni)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Trim excess fat from the lamb shoulder and cut it into 1.5-inch pieces. Pat the pieces dry with paper towels and season with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb pieces in batches until browned on all sides, about 3-4 minutes per batch. Remove the lamb with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and stir until it coats the vegetables evenly. Cook for 1-2 minutes to deepen the flavor.
Pour in the red wine, scraping the bottom of the pot to deglaze any caramelized bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the lamb to the pot, and add the broth, diced tomatoes (with their juices), bay leaves, rosemary, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
About 20 minutes before the stew is done, cook your pasta according to the package instructions in a separate pot. Drain and set aside.
Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves.
To serve, spoon the lamb stew over the cooked pasta or mix the pasta into the stew. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 37.7 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4955 mg | 105% | |
*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.
