Lamb Stew Recipe

Prepare the Lamb

Cut the lamb shoulder into bite-sized pieces and season with salt and black pepper.

Chop the Vegetables

Dice the carrots, potatoes, onion, and celery. Mince the garlic cloves.

Sear the Lamb

Heat the olive oil in a large pot over medium-high heat. Add the lamb pieces and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sauté the Vegetables

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onions are translucent, about 3-4 minutes.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any brown bits. Let it simmer for 2-3 minutes.

Add Broth and Seasonings

Return the lamb to the pot. Add the beef broth, thyme, rosemary, bay leaves, and potatoes. Bring to a boil.

Simmer the Stew

Reduce heat to low, cover, and let the stew simmer for 1.5 to 2 hours, until the lamb is tender.

Final Touch

Taste and adjust seasoning with additional salt and pepper if necessary before serving.