Roman Stew
Transport your taste buds to ancient Rome with this rich and hearty Roman Stew, a comforting dish that combines the tender, melt-in-your-mouth flavor of boneless lamb shoulder with the earthy goodness of fresh vegetables, aromatic herbs, and a splash of dry white wine. Simmered slowly in a luscious broth infused with rosemary, oregano, and a touch of honey for subtle sweetness, this stew captures the essence of classic Italian flavors. Perfectly balanced and irresistibly savory, it’s ideal for cozy family dinners or special occasions. Serve it with crusty bread to soak up the robust sauce, or ladle it over farro for an authentic Roman twist. This slow-cooked masterpiece is guaranteed to satisfy your cravings for rustic, Mediterranean cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 1 large leek
- 2 medium carrots
- 2 celery stalks
- 1 cup crushed tomatoes
- 4 cups chicken or beef broth
- 0.5 cup dry white wine
- 2 sprigs fresh rosemary
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 tablespoon honey
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Cut the lamb shoulder into 1-inch cubes. Pat the meat dry with paper towels and season with a pinch of salt and black pepper.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove and set aside.
Dice the onion, mince the garlic, and slice the leek (white and light green parts only), carrots, and celery into thin rounds.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onions, garlic, leek, carrots, and celery over medium heat for 5–7 minutes until softened.
Stir in the crushed tomatoes and cook for another 2 minutes to deepen the flavor.
Deglaze the pot by adding the white wine, scraping the bottom to release any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
Return the browned lamb to the pot. Pour in the broth, ensuring the meat and vegetables are fully submerged.
Add the rosemary sprigs, oregano, bay leaves, honey, salt, and pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is fork-tender.
Taste the stew and adjust seasoning with additional salt or pepper as needed.
Remove the rosemary sprigs and bay leaves. Garnish with chopped parsley before serving.
Serve hot with crusty bread or over a bed of farro for a traditional Roman touch.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.5 g | 296% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 7991 mg | 347% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 46.4 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4216 mg | 90% | |
*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.
