Savory Stewed Lamb
Rich, hearty, and infused with layers of comforting flavors, this Savory Stewed Lamb recipe is a true showstopper for cozy dinners. Tender chunks of lamb shoulder are perfectly slow-simmered in a fragrant broth of red wine, chicken or beef stock, and a medley of fresh herbs like rosemary and thyme. Vibrant vegetables—carrots, celery, potatoes, and onion—add texture and sweetness, while a touch of tomato paste provides depth and richness. The stew is deglazed to perfection, ensuring every bite offers an irresistible blend of earthy and savory notes. With just 20 minutes of prep and a slow-cook process that lets the flavors fully develop, this one-pot dish is ideal for special occasions or a comforting family meal. Serve it hot with a garnish of fresh parsley and a side of crusty bread or rice to soak up the luxurious sauce. Perfect for fans of hearty lamb recipes and effortless comfort food!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (boneless, cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 medium carrots (peeled and sliced into rounds)
- 2 stalks celery stalks (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 4 cups chicken or beef stock
- 1 cup red wine
- 3 medium potatoes (peeled and cubed)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and black pepper, then brown them in batches in the hot oil to avoid overcrowding. Remove the browned lamb and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add 2 tablespoons of tomato paste to the vegetables and stir to combine, cooking for 1-2 minutes to deepen the flavor.
Deglaze the pot with 1 cup of red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes.
Return the browned lamb to the pot and pour in 4 cups of chicken or beef stock. Stir to combine.
Add the cubed potatoes, chopped rosemary, chopped thyme, and bay leaf to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the lamb stew simmer for 1.5 to 2 hours, stirring occasionally.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Once the lamb is tender and the flavors are well-developed, remove the bay leaf and discard it.
Garnish the stew with freshly chopped parsley before serving. Serve hot, accompanied by crusty bread or over rice if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 979 mg | 21% | |
*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.
