Shepherd's Lamb Stew

Cozy up with a bowl of rustic comfort by preparing Shepherd's Lamb Stew, a hearty dish brimming with tender chunks of lamb, root vegetables, and aromatic herbs. Simmered to perfection in a rich broth of red wine and tomato paste, this slow-cooked stew is layered with deep, savory flavors. Ingredients like fresh rosemary, thyme, and a splash of robust red wine elevate the dish, while golden potatoes and a medley of carrots, celery, and onions add heartiness. Perfect for chilly evenings or family gatherings, this one-pot meal is as satisfying as it is easy to make. Garnish with fresh parsley for a burst of color and brightness, and serve it steaming hot with crusty bread or mashed potatoes for a meal that’s pure, comforting indulgence.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 3 large garlic cloves
• 3 medium potatoes
• 2 tablespoons tomato paste
• 4 cups beef or lamb stock
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Trim any excess fat off the lamb shoulder and cut it into 1.5-inch cubes.

Step 2

Season the lamb cubes with salt and black pepper, then toss with the all-purpose flour until evenly coated.

Step 3

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Sear the lamb in batches for 2-3 minutes per side until browned. Remove the lamb and set aside.

Step 5

Chop the onion, carrots, celery, and potatoes into bite-sized pieces. Mince the garlic.

Step 6

Lower the heat to medium and add the remaining tablespoon of olive oil to the pot.

Step 7

Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 8

Add the minced garlic and stir for 1 minute until fragrant.

Step 9

Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

Step 10

Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot.

Step 11

Return the seared lamb to the pot. Add the potatoes, beef stock, rosemary, thyme, and bay leaf.

Step 12

Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook gently for 90 minutes, stirring occasionally.

Step 13

After 90 minutes, test the lamb for tenderness. If not fully tender, continue cooking for an additional 15-20 minutes.

Step 14

Discard the rosemary sprigs, thyme sprigs, and bay leaf before serving.

Step 15

Taste the stew and adjust the seasoning with more salt and pepper if needed.

Step 16

Serve the stew hot, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(3253.0g)

Amount per serving	% Daily Value*
Calories	3801.5

Total Fat 230.2g	0%
Saturated Fat 81.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 696.4mg	0%
Sodium 4668.6mg	0%
Total Carbohydrate 206.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 31.9g
Protein 199.4g	0%

Vitamin D 0IU	0%
Calcium 438.8mg	0%
Iron 26.6mg	0%
Potassium 7644.9mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 21.6%

Carbs: 22.3%