Hearty Lamb with Root Vegetables (Print Version)
Tender lamb with carrots, potatoes, and herbs simmered to create a rich, comforting dish.
# What You'll Need:
→ Meat
01 - 1.75 lbs boneless lamb shoulder, cut into 2-inch cubes
02 - 2 tbsp olive oil
→ Vegetables
03 - 2 large carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium onions, chopped
06 - 3 medium potatoes, peeled and cut into chunks
07 - 3 cloves garlic, minced
→ Liquids
08 - 3 cups low-sodium beef or lamb stock
09 - 1/2 cup dry red wine (optional)
10 - 1 tbsp tomato paste
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste
15 - 2 tbsp fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches until evenly browned on all sides. Remove lamb and set aside.
02 - Add onions, carrots, and celery to the pot. Cook, stirring occasionally, for 5 minutes until softened.
03 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Return the browned lamb to the pot. Pour in red wine, scraping up browned bits from the bottom. Let simmer for 2 minutes.
05 - Add stock, bay leaves, thyme, rosemary, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until lamb is tender and flavors combine.
06 - Skim excess fat if necessary. Season with salt and freshly ground black pepper to taste. Remove bay leaves.
07 - Ladle stew into bowls and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The lamb becomes so tender it barely needs to be chewed, practically melting into the warm broth.
- It tastes even better the next day when all the herbs have had time to whisper into every bite.
- One pot does all the work while you do something else entirely.
02 -
- Don't rush the browning of the lamb, those browned bits are flavor, and they take time to build.
- The potatoes will continue to soften after you stop cooking, so pull it off the heat when they're just tender, not falling apart.
03 -
- Cold lamb meat browns better than room temperature lamb because the surface dries out enough to crust properly instead of steaming.
- Bay leaves are powerful, always remove them or they'll announce themselves in every bite for the rest of the meal.