Hearty Garlic Lamb Shoulder Stew
Nutritional value per serving
Calories450kcal
Carbs20gram
Fat25gram
Protein35gram
Ingredients
- Lamb shoulder, boneless, cut into 3 cm chunks800 g
- Garlic cloves, minced (choose firm, plump cloves without green shoots)5 piece
- Onion, large, diced (choose firm, dry-skinned onions)1 piece
- Carrots, peeled and chopped (choose firm, bright orange carrots)3 piece
- Celery stalks, chopped (choose crisp, bright green celery)2 piece
- Potatoes, peeled and chopped into chunks (choose waxy potatoes for stew)400 g
- Tomato paste2 tbsp
- Beef or vegetable stock (low sodium)600 ml
- Olive oil2 tbsp
- Fresh rosemary, chopped (or 1 tsp dried rosemary)1 tbsp
- Fresh thyme (or 1 tsp dried thyme)1 tbsp
- Salt1 tsp
- Black pepper0.5 tsp
- All-purpose flour (for coating the lamb)2 tbsp
This Hearty Garlic Lamb Shoulder Stew is a comforting, flavorful dish that's perfect for home cooks looking for a simple yet delicious meal. Lamb shoulder is a budget-friendly cut that becomes tender and juicy when slow-cooked with garlic, vegetables, and herbs. This recipe is easy to follow and uses common supermarket ingredients. It costs approximately $15 USD / 13 EUR / 12 GBP / 1100 INR in total for all ingredients and serves 4 people. Each serving contains approximately 450 calories. The recipe suits a moderate protein, balanced diet. It has a medium level of difficulty and takes about 3 hours to prepare and cook, mostly unattended cooking time allowing you to do other tasks. Safety is emphasized, with internal temperature guidelines and cross-contamination prevention. You'll enjoy a beautiful, tender stew perfect for cozy dinners.
Preparation instructions
Prepare the lamb and vegetables
1Pat dry the lamb shoulder chunks to help them brown better. Peel and mince garlic cloves, dice onion, peel and chop carrots, chop celery, peel and chunk potatoes. This prep will make cooking straightforward.
Coat the lamb with flour
2In a bowl, toss the lamb chunks with all-purpose flour until lightly coated. This helps to thicken the stew later and gives a nice crust when browning.
Brown the lamb
3Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add lamb pieces in batches to avoid overcrowding. Brown all sides for about 5-7 minutes per batch. This enhances flavor through the Maillard reaction.
Sauté onions, garlic, and herbs
4Remove lamb and set aside. In the same pot, add diced onions and cook for 3-4 minutes until translucent. Add minced garlic, rosemary, thyme, salt, and pepper, and cook for another 1-2 minutes until fragrant.
Add tomato paste and deglaze
5Stir in the tomato paste and cook for 1 minute. Pour in a small amount of stock (about 100 ml) to deglaze the pot, scraping the browned bits from the bottom to add flavor.
Add lamb back and add vegetables
6Return browned lamb to the pot. Add chopped carrots, celery, potatoes, and remaining stock. Stir to combine.
Simmer the stew
7Bring the stew to a gentle simmer. Lower the heat to maintain a low simmer and cover the pot with a lid. Cook for about 2 hours, stirring occasionally to prevent sticking. The lamb is done when it reaches an internal temperature of 71°C (160°F) and is tender enough to break apart with a fork.
Check seasoning and serve
8Taste the stew and adjust salt and pepper as needed. Serve hot, optionally garnished with fresh parsley or additional herbs. Make sure lamb is fully cooked before serving to ensure food safety.
Cooking Tips
1Use a meat thermometer to check that the lamb has reached at least 71°C (160°F) internally for safe eating.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
3If you prefer a thicker stew, mix a tablespoon of flour with cold water and stir it in during the last 15 minutes of cooking.
4Slow cooker option: After browning lamb and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
Equipment needed:
- Large heavy-bottomed pot with lid
- Sharp knife
- Cutting board
- Wooden spoon
- Meat thermometer
- Measuring spoons and cups
- Mixing bowl
Grocery Shopping List:
- [ ] 800g boneless lamb shoulder (~$12) - Choose firm, well-marbled meat with a fresh smell.
- [ ] 5 garlic cloves (~$0.50) - Look for plump bulbs without green shoots.
- [ ] 1 large onion (~$0.70) - Firm and dry-skinned onions are best.
- [ ] 3 carrots (~$0.90) - Select firm, brightly colored carrots.
- [ ] 2 celery stalks (~$0.80) - Crisp and fresher celery gives good flavor.
- [ ] 400g waxy potatoes (~$1.00) - Choose potatoes without sprouts or blemishes.
- [ ] Tomato paste (small can) (~$0.50) - Check the label for no added sugars.
- [ ] 600ml beef or vegetable stock (~$1.50) - Low sodium preferred.
- [ ] Olive oil (~$0.50 for quantity used) - Use extra virgin for best flavor.
- [ ] Fresh rosemary and thyme or dried versions (~$1.00) - If dried, less is needed.
- [ ] Salt and black pepper - Basic pantry items.
- [ ] All-purpose flour (~$0.20 for quantity used) - For coating lamb.
Total approximate cost: $18.60
FAQ
How do I know when the lamb shoulder is cooked properly?
Use a meat thermometer to check the internal temperature; it should reach at least 71°C (160°F) to be safe to eat. The meat should also be tender and easily shredded with a fork.
Can I use bone-in lamb shoulder instead?
Yes, bone-in lamb shoulder can be used; cooking time may be slightly longer to ensure the meat is tender and safe to eat.
How can I prevent the stew from being watery?
Browning the lamb well before stewing helps, as does coating with flour. Also, simmer the stew uncovered towards the end of cooking to reduce excess liquid if needed.
Can I prepare this stew in a slow cooker?
Absolutely! After browning the meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.
How should I store leftovers?
Cool the stew to room temperature quickly, then refrigerate in an airtight container. Consume within 3 days or freeze for up to 2 months for best quality.