Slow Cooked Braised Lamb Stew Recipe

Season and dust

Pat the lamb pieces dry with paper towels. Season all sides evenly with the kosher salt and black pepper. Place the flour in a shallow bowl and lightly dredge each piece, shaking off excess.

Brown the lamb

Heat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Add the oil and butter. When shimmering and the butter has melted, working in batches if necessary, add lamb pieces in a single layer without crowding. Brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned pieces to a plate and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor and to coat the vegetables. Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot with a wooden spoon. Simmer until the wine is reduced by about half, 3–5 minutes.

Return the browned lamb and any accumulated juices to the pot. Add the beef or lamb stock and 1 cup water (add more if needed so the liquid comes about halfway up the meat; do not fully submerge), scraping the bottom again to lift browned bits.

Add the bay leaves, rosemary sprigs, thyme sprigs, dried oregano, and Worcestershire sauce. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C) OR reduce stovetop heat to maintain a very gentle simmer. Cook until the lamb is fork-tender and falling apart, about 2 to 2 1/2 hours for 2.5 lb pieces. Check once halfway through and rotate the pot if your oven has hot spots.

About 30–40 minutes before the end of cooking, add the baby potatoes (if using). Replace the lid and continue braising until potatoes are tender and meat is very tender.

If the braising liquid is thin, remove the lid and simmer on the stovetop for 8–12 minutes to reduce and concentrate flavors. For a slightly thicker sauce, mix 1 tablespoon flour or 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry and whisk into the simmering liquid; cook 2–3 minutes until thickened. Alternatively, mash a few pieces of potato into the liquid to thicken naturally.

If using frozen peas, stir them in during the last 5 minutes of cooking to heat through.

Remove the pot from oven or stovetop. Discard rosemary stems and bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped parsley and lemon zest (if using) for brightness.

Serve the braised lamb stew hot, spooning the sauce and vegetables over mashed potatoes, polenta, crusty bread, or on its own. Leftovers will keep in the refrigerator for 3–4 days and often taste better the next day.