Lamb Stow Recipe
Make Lamb Stow Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb & Marinade
Vegetables & Stow Base
Finishing & Garnish
Method
Lamb & Marinade
- 1
Marinate lamb
In a large bowl combine olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, cumin, lemon zest, red wine (or balsamic), kosher salt and black pepper. Add the lamb pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- 2
Brown lamb
Heat a heavy-bottomed ovenproof Dutch oven or wide skillet over medium-high heat. Add 1 tablespoon olive oil. Remove lamb from marinade, letting excess drip off, and working in batches so pieces don’t steam. Brown lamb pieces 3–4 minutes per side until well browned. Transfer browned lamb to a plate and set aside.
Vegetables & Stow Base
- 3
- 4
Build sauce
Stir in tomato paste and cook 1 minute. Sprinkle the flour over the vegetables and stir to coat; cook 1 minute to remove raw flour taste. If using wine, pour in 1/2 cup to deglaze, scraping any browned bits from the bottom. Add beef or lamb stock, Worcestershire sauce and bay leaves, whisking to combine and dissolve any lumps. Bring mixture to a gentle simmer.
- 5
Combine and braise
Return the browned lamb and any juices to the pot. Add the halved baby potatoes. Nestle everything so liquid comes about halfway up the meat (add a little more stock or water if necessary). Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until lamb is tender and potatoes are cooked through, about 1 hour 45 minutes to 2 hours. Alternatively, continue simmering on low on the stove covered for the same time, checking occasionally.
Finishing & Garnish
- 6
Finish sauce
When lamb is tender, remove pot from oven and place on stovetop over medium heat. Remove bay leaves. Skim any excess fat from the surface. Stir in butter, lemon juice and chopped parsley; simmer gently uncovered for 5–7 minutes to slightly reduce and gloss the sauce. Taste and adjust seasoning with salt, pepper or crushed red pepper if using.
- 7
Serve
Spoon lamb, potatoes and vegetables into a large shallow serving dish and ladle the braising sauce over the top. Garnish with extra parsley and a final drizzle of butter if desired. Serve hot family-style with crusty bread or steamed greens.