Hearty Stewed Lamb

Dive into the ultimate comfort food with this **Hearty Stewed Lamb** recipe, a rich and soul-warming dish perfect for cozy evenings. Featuring tender, slow-cooked lamb shoulder paired with a medley of earthy vegetables like carrots, celery, and potatoes, this stew is elevated with aromatic rosemary, thyme, and a splash of robust red wine. The deep, savory flavors are simmered to perfection in a luscious tomato and beef stock base, creating a melt-in-your-mouth meal that's both wholesome and indulgent. Whether served with crusty bread or enjoyed on its own, this one-pot wonder is sure to be a family favorite. Perfect for a weekend dinner, this hearty stew is packed with flavor and designed to nourish.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1.5 kg lamb shoulder, bone-in
• 2 tablespoons olive oil
• 2 onion, diced
• 4 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 1 liter beef stock
• 250 ml red wine
• 2 bay leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the lamb shoulder. Trim any excess fat and cut it into large chunks, approximately 1.5 to 2 inches each.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 3

Add the lamb pieces to the pot in batches, searing each side until golden brown. Transfer the browned pieces to a plate and set aside.

Step 4

In the same pot, add the diced onion and sauté for about 5 minutes or until they become translucent.

Step 5

Add the minced garlic and cook for another minute, stirring constantly to prevent the garlic from burning.

Step 6

Stir in the carrots and celery, cooking for an additional 5 minutes until they begin to soften.

Step 7

Add the tomato paste and cook, stirring frequently, for 2 minutes to concentrate the flavors.

Step 8

Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.

Step 9

Return the lamb to the pot, then add the diced tomatoes, beef stock, bay leaves, rosemary, thyme, salt, and pepper. Stir well to combine.

Step 10

Bring the mixture to a gentle simmer, then cover the pot with a lid.

Step 11

Reduce the heat to low and let the stew cook for 2 hours, stirring occasionally.

Step 12

After 2 hours, add the cubed potatoes to the pot, stirring to integrate.

Step 13

Continue to cook for another 30-40 minutes, or until the lamb is tender and the potatoes are cooked through.

Step 14

Remove the bay leaves and adjust the seasoning if needed.

Step 15

Serve the stewed lamb hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	4549.3 grams (4549.3g)

Amount per serving	% Daily Value*
Calories	5188

Total Fat 344.30g	441%
Saturated Fat 128.70g	644%
Polyunsaturated Fat 6.20g
Cholesterol 1133mg	378%
Sodium 8132mg	354%
Total Carbohydrate 189.70g	69%
Dietary Fiber 32.70g	117%
Total Sugars 47.40g
Protein 301.70g	603%

Vitamin D 0IU	0%
Calcium 705mg	54%
Iron 35mg	193%
Potassium 10056mg	214%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 23.8%

Carbs: 15.0%