Stewed Lamb
Warm, hearty, and brimming with rich, rustic flavors, this stewed lamb recipe is the ultimate comfort food for cozy family dinners or special gatherings. Tender chunks of bone-in lamb shoulder are seared to perfection, then simmered low and slow in a savory medley of aromatic onions, garlic, fresh herbs, and a velvety tomato-based broth. Sweet carrots, earthy celery, and buttery potatoes soak up the meaty goodness, creating a complete and deeply satisfying one-pot meal. A splash of optional red wine elevates the dish with a touch of elegance, while fresh rosemary, thyme, and bay leaves provide delicate herbal notes. Ready in just a few steps with simple ingredients, this classic lamb stew is perfect served steaming hot alongside crusty bread or over fluffy rice. Ideal for anyone craving a traditional, soul-warming stew, this recipe is a must-try for dinner inspiration. Optimize your cold-weather meals with this rich, aromatic lamb stew!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 kilograms lamb shoulder (bone-in, cut into chunks)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium onions (finely chopped)
- 4 cloves garlic cloves (minced)
- 3 medium carrots (peeled and cut into chunks)
- 2 stalks celery stalks (chopped)
- 3 medium potatoes (peeled and quartered)
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned)
- 4 cups beef stock
- 2 sprigs rosemary (fresh sprigs)
- 2 sprigs thyme (fresh sprigs)
- 2 leaves bay leaves
- 1 cup red wine (optional)
Instructions
Season the lamb chunks with salt and black pepper on all sides.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.
Brown the lamb pieces in batches, ensuring all sides develop a golden crust. Remove the browned lamb and set aside.
In the same pot, add the onions and garlic. Sauté for 3-4 minutes until they become tender and aromatic.
Stir in the carrots and celery, cooking for another 4-5 minutes until slightly softened.
Add the tomato paste to the pot, stirring it into the vegetables, and cook for 1-2 minutes to deepen the flavor.
Return the browned lamb to the pot and pour in the red wine (if using). Let it simmer for 2-3 minutes to reduce slightly.
Add the canned diced tomatoes, beef stock, rosemary, thyme, and bay leaves. Stir everything together and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the potatoes to the pot and continue cooking for an additional 45-60 minutes, or until the lamb and potatoes are tender.
Remove the rosemary sprigs, thyme sprigs, and bay leaves from the pot before serving.
Taste and adjust the seasoning with additional salt or pepper as needed.
Ladle the stewed lamb into bowls and serve hot with crusty bread or over steamed rice.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1467 mg | 31% | |
*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.
