Hearty Lamb with Root Vegetables

There's something about the smell of lamb browning in a hot pot that stops me mid-thought every time. Years ago, I watched my neighbor's kitchen window steam up on a cold afternoon, and she later told me it was this exact stew that did it. Now whenever I make it, that same warmth fills the house, and somehow everyone knows lunch is coming before they even see the bowls.

I made this for my partner on our first winter together, and I'll never forget how they came home to find the kitchen transformed into this cozy fog of rosemary and wine. We ended up sitting at the kitchen table longer than we planned, just eating slowly and talking. That bowl of stew somehow became part of our story.

Ingredients

• Boneless lamb shoulder, 800 g cut into 2-inch cubes: Shoulder has just enough fat to stay juicy during the long simmer, and it's forgiving if you cook it a few minutes longer than planned.
• Olive oil, 2 tbsp: Just enough to get the pot hot enough for a proper crust on the meat without tasting oily.
• Carrots, 2 large peeled and sliced: They sweeten as they cook and add a gentle color that makes the finished stew look alive.
• Celery stalks, 2 sliced: This is the quiet ingredient that builds depth without demanding attention.
• Onions, 2 medium chopped: They break down into nothing, thickening the broth with their natural sweetness.
• Potatoes, 3 medium peeled and chunked: Starchy and grounding, they're the reason this tastes like comfort itself.
• Garlic, 3 cloves minced: Add it when the pan is hot enough to release its sharp edges into something mellow.
• Low-sodium beef or lamb stock, 750 ml: This is the foundation, so don't skip quality here if you can help it.
• Dry red wine, 120 ml optional: It rounds out the flavor in ways that feel subtle until you taste a batch without it.
• Tomato paste, 1 tbsp: A small spoonful that anchors everything, adding just enough acidity to keep it bright.
• Bay leaves, 2: Remove them at the end or they'll remind you of a mistake every time you bite one.
• Dried thyme, 1 tsp: Earthy and a little peppery, it's the backbone of the herb blend.
• Dried rosemary, 1 tsp: Woody and strong, so use it with respect or it'll dominate everything else.
• Salt and freshly ground black pepper, to taste: Season at the end when everything is tender, because the flavors concentrate as it cooks.
• Fresh parsley, 2 tbsp chopped for garnish: The last-minute brightness that makes people notice they're eating something alive and fresh.

Instructions

Get the pot hot and sear the lamb:

Pour oil into your pot and let it heat until it shimmers, then add lamb in batches so the pieces aren't crowded. Let each batch sit undisturbed for a few minutes so it develops a golden crust, then flip and repeat. This takes patience, but it's where all the flavor starts.

Build the flavor base:

In the same pot with all those browned bits still clinging to the bottom, add onions, carrots, and celery. Stir for about 5 minutes until they soften and start to turn golden. You're waking them up, getting them ready for the long simmer ahead.

Wake up the aromatics:

Stir in the garlic and tomato paste, let them cook for just a minute until the whole pot smells like something profound is happening. This is the moment where it stops smelling like raw ingredients and starts smelling like dinner.

Deglaze and simmer the wine:

Pour the red wine into the pot and use a wooden spoon to scrape up every bit of browned crust from the bottom, those caramelized bits are liquid gold. Let it bubble gently for 2 minutes so the sharp edge of the wine softens.

Add the liquid and herbs:

Return the lamb to the pot, pour in the stock, add bay leaves, thyme, rosemary, and potatoes. Bring it all to a boil, then turn the heat down low, cover it, and let it do most of the work for 1.5 to 2 hours. Every 30 minutes or so, give it a gentle stir.

Finish and season:

When the lamb is so tender a spoon can cut through it, taste it and add salt and pepper until it tastes like home. Skim any excess fat from the top if you want, though some of that fat carries flavor.

Serve with intention:

Remove the bay leaves, ladle the stew into bowls, and scatter fresh parsley over the top like it's something precious, because it is.

Bookmark

I learned that food isn't just what you eat, it's the thing that brings people to the table and keeps them there. This stew has done that more times than I can count, turning an ordinary evening into something that feels intentional and warm.

Why This Stew Feels Different

The long, slow cooking isn't just technique, it's an invitation to slow down. While the stew simmers, you're free to do anything, but somehow you end up drawn back to that pot, lifting the lid to breathe in, watching how the flavors deepen and marry into something that tastes like it took longer than it actually did.

The Wine Question

Some people skip the red wine thinking it makes the stew less approachable, but it doesn't taste boozy after 2 hours of simmering, it just tastes deeper and more complex. If you leave it out, the stew is still beautiful, but it's missing a certain shadowy richness that makes people pause mid-bite and ask what that flavor is.

Stretching and Serving This Stew

This recipe makes 4 generous servings, the kind where everyone goes back for more, but it also doubles beautifully and tastes better reheated. The flavors actually deepen overnight as if the herbs are still whispering in the refrigerator. Serve it with crusty bread to soak up the broth, or over rice if bread feels too heavy, or just in a bowl on its own because sometimes the stew is the whole meal.

• To thicken it naturally, mash a few of the potatoes against the side of the pot in the last few minutes of cooking.
• Swap parsnips or turnips for potatoes if you want a more earthy, subtle sweetness.
• A robust red wine like Cabernet Sauvignon or Syrah alongside the bowl completes the picture in ways that feel intentional.

Bookmark

This stew is the kind of food that teaches you something every time you make it, turning a simple afternoon of cooking into something more like meditation. Make it, serve it warm, and watch how it brings people closer.

Recipe FAQs

→ What cut of lamb works best for this dish?

Boneless lamb shoulder is ideal due to its marbling and tenderness after slow cooking.

→ Can I substitute the root vegetables?

Yes, parsnips or turnips can replace potatoes for variation in flavor and texture.

→ How long should the stew simmer for optimal tenderness?

Simmer gently for 1.5 to 2 hours until the lamb is tender and flavors are fully developed.

→ Is red wine necessary in the cooking process?

Red wine is optional; it deepens flavor but can be omitted or replaced with extra stock.

→ How can I thicken the stew if desired?

For a thicker consistency, mash a few potato pieces near the end of cooking and stir them in.

→ What herbs complement the flavor of lamb in this dish?

Bay leaves, thyme, rosemary, and fresh parsley enhance the lamb’s natural flavors beautifully.