Rosemary Lamb Stew
Warm, hearty, and bursting with rustic flavors, this Rosemary Lamb Stew is the ultimate comfort food for cozy evenings. Featuring tender chunks of boneless lamb shoulder browned to perfection, this stew is simmered in a flavorful broth infused with fresh rosemary, red wine, and aromatic spices. Balanced with a medley of root vegetables like carrots, celery, and potatoes, the dish delivers a wholesome, satisfying experience. Tomato paste adds richness, while a splash of red wine enhances depth, creating a dish that feels both elegant and approachable. Perfect for serving with crusty bread or fluffy rice, this lamb stew is an unforgettable one-pot meal that's ideal for family gatherings or weeknight dinners. With a prep time of just 20 minutes and the promise of mouthwatering results, this recipe is sure to become a regular in your rotation.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium-sized potatoes, cubed
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken stock
- 3 fresh rosemary sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Trim excess fat from the lamb shoulder and cut it into 1.5-inch cubes. Pat the lamb dry with paper towels to ensure proper browning.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
In batches, sear the lamb cubes until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set it aside.
Reduce the heat to medium and add the diced onion, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the carrots and celery to the pot, stirring occasionally, and cook for 5-7 minutes until slightly tender.
Stir in the tomato paste and cook for 1-2 minutes to let it caramelize slightly.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned lamb to the pot, along with the cubed potatoes, beef or chicken stock, rosemary sprigs, and bay leaf. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 60-70 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
Season the stew with salt and black pepper. Remove the bay leaf and rosemary sprigs before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or over cooked rice, if desired.
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 6022 mg | 262% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 33.2 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 7699 mg | 164% | |
*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.
