Save This dish features tender lamb cubes browned to perfection, then slowly simmered with a blend of root vegetables like carrots, parsnips, potatoes, and rutabaga. Aromatic herbs and red wine enrich the savory broth, developing deep flavors over a few hours. The hearty stew creates a comforting, nourishing meal ideal for family gatherings. Garnished with fresh parsley, it pairs well with crusty bread or mashed potatoes. Adjust seasoning to taste and enjoy a warm and satisfying dish.
My apartment smelled incredible when I made this for the first time on a rainy Sunday afternoon. The building superintendent actually stopped in the hallway to ask what I was cooking.
This recipe came to my rescue last winter when my parents visited unexpectedly. I threw everything in the pot and we sat around the table for hours while it bubbled away, filling the entire house with warmth.
Ingredients
- 1.5 kg lamb shoulder: Shoulder has the perfect amount of marbling for stewing and becomes incredibly tender after long cooking
- 2 large carrots and 2 parsnips: Root vegetables hold their shape while adding sweetness that balances the rich lamb
- 2 medium potatoes: These help thicken the stew naturally as they break down slightly during cooking
- 1 small rutabaga: This underrated vegetable adds subtle earthiness and a beautiful golden color
- 1.2 liters beef or lamb stock: Use homemade if possible since it forms the backbone of flavor in the broth
- 120 ml dry red wine: Any drinkable red wine works and adds depth and acidity
- 2 tbsp tomato paste: Concentrated tomato flavor gives the broth body and rich color
- 4 sprigs fresh thyme: Fresh herbs make a noticeable difference but dried works in a pinch
Instructions
- Start with a good sear:
- Pat the lamb completely dry and season with salt and pepper then brown in batches over medium high heat until deeply colored on all sides.
- Build the flavor base:
- Cook onion and garlic until fragrant then stir in tomato paste and let it caramelize slightly before deglazing with wine.
- Combine everything:
- Add all the vegetables return the lamb to the pot pour in stock and tuck in bay leaves and thyme sprigs.
- Let it simmer gently:
- Bring to a simmer then cover and cook on low heat for 1.5 to 2 hours until lamb is fork tender and vegetables are soft.
Save This stew saved me during a terrible week when work was overwhelming and cooking felt like a chore. The house smelled so comforting that it reminded me why I love feeding people.
Making It Your Own
Sweet potatoes instead of regular potatoes add lovely color and sweetness. Leeks bring a mild onion flavor that mellows beautifully during cooking.
Getting The Right Texture
Mash a few softened vegetables against the side of the pot near the end of cooking for a naturally thicker stew. This trick adds body without any flour or cornstarch.
Perfect Pairings
Crusty bread is essential for sopping up that rich flavorful broth. A simple green salad with bright vinaigrette cuts through the richness.
- Crusty sourdough or artisan bread
- Buttery mashed potatoes for extra comfort
- A bold red wine like Cabernet Sauvignon
Save This stew is even better the next day so consider making a double batch.
Recipe FAQs
- → What cut of lamb works best?
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Lamb shoulder is ideal for slow simmering as it becomes tender and flavorful without drying out.
- → Can I substitute the vegetables?
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Yes, sweet potatoes, turnips, or leeks can be used to add different textures and flavors.
- → How long should the stew simmer?
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Simmer gently for 1.5 to 2 hours until the lamb is tender and vegetables are soft.
- → Is red wine necessary?
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Red wine adds depth and richness, but you can omit it or substitute with extra stock if preferred.
- → How can I thicken the broth?
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Mash some of the cooked vegetables into the broth before serving to create a thicker consistency.
- → What herbs enhance the flavor?
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Bay leaves and thyme provide aromatic notes, while fresh parsley adds brightness as a garnish.
