Lamb Stew Root Vegetables

The first snow had just started falling when my neighbor brought over a massive shoulder of lamb from her farm. I had no idea what I was doing with it, honestly, but the smell of that stew bubbling away filled the whole house and made even the grayest winter afternoon feel cozy.

I made this for my dads birthday dinner last winter, and he kept sneaking back into the kitchen just to smell the pot. Watching him take that first bite, eyes closed, quietly murmuring about how it reminded him of his own grandmother kitchen, that was the moment this recipe became special.

Ingredients

• Lamb shoulder: The marbling here matters more than you might think, breaking down into silk during the long simmer
• Root vegetables: Do not be shy with them, they are the soul of the stew and absorb all that rich flavor
• Red wine: Use something you would actually drink, it makes a noticeable difference in the final depth
• Tomato paste: This creates that gorgeous mahogany color and adds an underlying sweetness
• Fresh thyme: Dried works in a pinch, but fresh thyme brings this bright, piney perfume that cuts through the richness

Instructions

Get everything ready:

Pat those lamb cubes completely dry with paper towels, then give them a light seasoning of salt and pepper. Chop all your vegetables into similar sized pieces so they cook evenly.

Build some flavor first:

Heat your olive oil in a large Dutch oven over medium high heat, then brown the lamb in batches. Listen for that satisfying sizzle and look for a deep golden brown on all sides. Set aside each batch.

Create your base:

In the same pot, add onion and garlic, sauting for 3 to 4 minutes until the kitchen smells incredible. Stir in tomato paste and let it cook for a minute before adding wine to scrape up all those browned bits.

Bring it all together:

Return lamb to the pot along with carrots, parsnips, potatoes, rutabaga, and celery. Pour in the stock, add bay leaves and thyme, then bring to a gentle simmer.

Let time do the work:

Cover and reduce to low heat, letting it simmer for 1.5 to 2 hours. Stir occasionally, and wait until the lamb yields easily to a fork and vegetables are completely tender.

Finish with care:

Taste and adjust seasoning before removing bay leaves and thyme stems. Serve hot in deep bowls, maybe with some parsley sprinkled on top if you remember.

Save

My sister dropped by unexpectedly that evening and ended up staying for three hours, just talking while the stew kept warm on the stove. Food has this way of making time feel different, slower and better somehow.

Making It Your Own

Sweet potatoes bring this lovely subtle sweetness that balances the earthy lamb beautifully. I have also thrown in turnips when the garden was overflowing, and their slight bitterness added this incredible complexity.

What To Serve With It

Crusty bread is non negotiable in my house, perfect for sopping up every drop of that broth. Mashed potatoes also work surprisingly well if you want to make it even more of a comfort food situation.

Getting The Texture Right

Some nights I want a thick, almost spoon standing stew. Other times I prefer it more soupy and generous. It is all about how much liquid evaporates during cooking.

• Mash a few vegetables into the broth near the end if you want it thicker
• Add a splash more stock or water if it reduces too much
• The texture should feel rich and substantial, never watery

Save

There is something deeply satisfying about a stew that takes care of itself mostly, leaving you free to enjoy the company and the warmth it brings to a home.

Recipe FAQs

→ How can I ensure the lamb becomes tender?

Simmer the lamb on low heat for 1.5-2 hours, allowing the meat to soften and absorb the flavors.

→ Can I substitute any root vegetables?

Yes, sweet potatoes, turnips, or leeks can be used to vary the flavor and texture.

→ Is red wine necessary in the dish?

Red wine adds depth and richness but can be omitted or replaced with additional stock if preferred.

→ What herbs complement this stew best?

Fresh thyme and bay leaves provide aromatic notes that enhance the overall flavor profile.

→ How can I thicken the stew if desired?

Mash a few cooked vegetables into the broth before serving to achieve a thicker consistency.