Rosemary Lamb and Root Vegetable Stew
In short: Lamb shoulder braised with rosemary, carrots, parsnips and potatoes in a rich tomato and red wine gravy. A cozy, make-ahead stew. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Lamb and rosemary are old friends, and a slow braise brings out the best in both. Boneless shoulder is browned, simmered with tomato paste, red wine and herbs, and then joined by carrots, parsnips and potatoes that cook in the same pot and thicken the sauce. Peas go in at the end for color. Skim the fat before serving, and expect the stew to taste better the day after you make it.
Instructions
- Heat the oven to 160°C (325°F). Pat the lamb dry and season it with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat and brown the lamb in batches, about 3 minutes per side, moving it to a plate.
- Add the remaining oil and the onions to the pot and cook for 8 minutes, stirring, until soft. Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits. Simmer for 3 minutes, then add the stock, rosemary, thyme, bay leaves and the lamb with its juices. Bring to a simmer, cover, and move the pot to the oven for 1 hour 15 minutes.
- Add the carrots, parsnips and potatoes, pushing them down into the liquid. Cover and cook for 45 minutes more, until the lamb is tender enough to shred with a spoon and the vegetables are soft.
- Remove the herb stems and bay leaves. Skim any fat from the surface, stir in the peas and cook uncovered on the stove for 5 minutes. Mash a few potato chunks into the sauce to thicken it.
- Stir in the lemon juice and remaining salt, rest for 10 minutes, and serve hot with parsley.
Tips
- Lamb shoulder is fatty. Skim the surface with a spoon before serving, or chill the stew overnight and lift off the solid fat the next day.
- Beef chuck or goat shoulder can replace the lamb, with the same cooking time. Bone-in lamb shanks also work but need an extra 30 minutes.
Questions and answers
What cut of lamb is best for stew?
Boneless shoulder is the best choice, since it has enough fat to stay moist and tender. Leg is leaner and can turn dry. Bone-in shanks work too but need more time.
Can I make rosemary lamb stew ahead of time?
Yes. It tastes better after a night in the fridge and keeps for up to 4 days. Chill it, lift off the fat and reheat gently.
Can I make lamb stew in a slow cooker?
Yes. Brown the lamb and onions first, then cook everything on low for 7 to 8 hours, adding the root vegetables for the last 3 hours and the peas at the end.
How long does it take to make Rosemary Lamb and Root Vegetable Stew?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Rosemary Lamb and Root Vegetable Stew?
About 540 kcal per serving, with 37 g of protein, 37 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 37 g |
| Fat | 25 g |
| Fiber | 8 g |
| Sugar | 12 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
