Save This dish features succulent lamb shoulder, seared and slow-cooked with carrots, parsnips, turnips, and potatoes in a fragrant mix of herbs and tomato paste. The long, gentle simmering tenderizes the meat and melds the earthy flavors of root vegetables into a rich, warming broth. Garnished with fresh parsley, it’s a perfect dish for cold nights that offers hearty satisfaction while maintaining a balanced nutrition profile.
The snow was coming down hard last February, the kind that makes the world go quiet and muffled. My kitchen was the only warm place that existed, and this lamb stew was bubbling away on the back burner. Something about root vegetables and slow-cooked meat feels right when the wind is howling outside.
My neighbor Sarah smelled it through the open vent and knocked on my door with a loaf of bread in hand. We ended up eating bowls of it standing at the counter, steam fogging up the windows. Sometimes the best meals arent even planned.
Ingredients
- Lamb shoulder: This cut has enough marbling to stay tender through long cooking, and cutting it into cubes helps it brown evenly
- Carrots, parsnips, and turnips: These three create a sweet earthy base that balances the richness of the meat
- Potatoes: They thicken the broth naturally as they break down slightly during cooking
- Tomato paste: Dont skip this, it adds depth and a gorgeous color to the finished stew
- Fresh herbs: Bay leaves, thyme, and rosemary work together to give that classic European comfort flavor
- Beef or lamb stock: Low-sodium lets you control the salt level while building a flavorful foundation
Instructions
- Brown the lamb:
- Season the cubes generously and sear them in hot olive oil until deeply colored on all sides, working in batches so the pan stays hot enough to create that crust
- Build the flavor base:
- Sauté the onion and celery until they soften, then add the garlic briefly before stirring in the tomato paste to cook off its raw taste
- Combine everything:
- Return the lamb to the pot along with all the chopped vegetables, then pour in the stock and tuck in the herbs
- Let it simmer:
- Bring to a gentle bubble, then cover and cook on low heat for about two hours, giving it an occasional stir until the lamb yields easily
Save That night with Sarah turned into a monthly tradition, and now this stew is our unofficial winter welcome ritual. Food has a way of creating its own gravity, pulling people in.
The Secret to Deep Flavor
Red wine added with the stock creates layers that make people ask whats in this. Even just a half cup of something full-bodied transforms the entire dish.
Make It Your Own
Sweet potatoes instead of regular ones add a lovely brightness that cuts through the richness. I also love throwing in some fresh thyme sprigs right at the end.
Serving Suggestions
Some things just need a sturdy vehicle for all that sauce. A crusty loaf torn by hand feels more honest than sliced bread.
- Mashed potatoes make an incredible bed underneath
- A simple green salad with sharp vinaigrette cuts the richness
- Leftovers taste even better the next day
Save Theres something deeply satisfying about a stew that takes its time. Good things, as they say.
Recipe FAQs
- → What cuts of lamb work best for this dish?
-
Boneless lamb shoulder works best due to its balance of tenderness and flavor after slow cooking.
- → Can I use different vegetables?
-
Yes, root vegetables like sweet potatoes or rutabagas are great alternatives and add unique sweetness.
- → How long should I cook the stew?
-
Simmer gently for about 2 hours to ensure lamb becomes tender and vegetables soften without breaking down.
- → What herbs enhance the flavor?
-
Bay leaves, thyme, and rosemary create an aromatic blend that complements the lamb and root vegetables beautifully.
- → Is this dish suitable for gluten-free diets?
-
Yes, using gluten-free stock ensures the dish remains free of gluten allergens.
