A hearty bowl of tender lamb shoulder stew with vegetables

Tender and Flavorful Lamb Shoulder Stew

Name: Tender and Flavorful Lamb Shoulder Stew
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 800 g Lamb shoulder, boneless (preferably with some fat) - choose fresh, firm meat with a pinkish-red color and avoid any off smells; 3 pieces Carrots, medium-sized - choose firm and brightly colored carrots; 2 pieces Onion, yellow - select a firm, unblemished onion; 3 pieces Garlic cloves - fresh, not shriveled or moldy; 400 g Potatoes, medium - waxy or all-purpose potatoes work best for stew; 2 tbsp Tomato paste - good quality, no added sugar or preservatives; 2 tbsp Olive oil or vegetable oil; 600 ml Beef or vegetable stock (preferably low salt); 100 ml Red wine (optional) - can substitute with additional stock if preferred; 1 tbsp Fresh rosemary or dried rosemary; to taste n/a Salt; to taste n/a Black pepper, freshly ground; 2 pieces Bay leaves

Home Page / Delicious Stew Recipes / How to Stew Lamb: A Complete Guide

easy

2 hour 30 min

Nutritional value per serving

Calories550kcal

Carbs20gram

Fat30gram

Protein45gram

Ingredients

Quantity

Lamb shoulder, boneless (preferably with some fat) - choose fresh, firm meat with a pinkish-red color and avoid any off smells800 g
Carrots, medium-sized - choose firm and brightly colored carrots3 pieces
Onion, yellow - select a firm, unblemished onion2 pieces
Garlic cloves - fresh, not shriveled or moldy3 pieces
Potatoes, medium - waxy or all-purpose potatoes work best for stew400 g
Tomato paste - good quality, no added sugar or preservatives2 tbsp
Olive oil or vegetable oil2 tbsp
Beef or vegetable stock (preferably low salt)600 ml
Red wine (optional) - can substitute with additional stock if preferred100 ml
Fresh rosemary or dried rosemary1 tbsp
Saltto taste n/a
Black pepper, freshly groundto taste n/a
Bay leaves2 pieces

This luscious lamb shoulder stew recipe is simple, beginner-friendly, and results in unbelievably tender meat infused with hearty, comforting flavors. Lamb shoulder is perfect for slow stewing because its fat and connective tissues break down with gentle cooking, making the meat succulent and delicious. The recipe uses common ingredients and kitchen tools, making it accessible for all home cooks. The total estimated cost of ingredients is around $15 (about 13€ or £11, 1200 INR), making it an affordable dinner option. The dish contains approximately 550 kcal per serving, making it a nutritious choice for meat lovers. It fits well into a standard omnivore diet, and the recipe's complexity is easy. Total cooking time is about 2 hours 45 minutes, including prep and stewing.

Preparation instructions

Prepare the ingredients

1Peel and chop the carrots and potatoes into roughly 2cm chunks. Peel and finely chop the onions and crush the garlic cloves. Cut the lamb shoulder into large bite-sized pieces, about 3-4cm. This step should take about 15 minutes. Properly washed hands and clean cutting boards should be used to avoid cross-contamination, especially when handling raw meat.

Brown the lamb pieces

2Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb pieces in batches, making sure not to overcrowd the pot, and brown them on all sides for about 5-6 minutes per batch. Browning adds flavor. Place browned lamb on a plate temporarily. Total browning step is about 12-15 minutes.

Sauté onions and garlic

3In the same pot, reduce heat to medium and add chopped onions and crushed garlic. Sauté for 4-5 minutes until the onions soften and turn translucent. This builds the base flavor.

Add tomato paste and rosemary

4Stir in the tomato paste and rosemary with the onions and garlic. Cook for 2 minutes to develop the tomato paste flavor.

Deglaze the pot

5Pour in red wine if using, scraping the browned bits off the pot's bottom with a wooden spoon. Let it simmer for 3 minutes until reduced slightly. Skip if not using wine and proceed to next step.

Add lamb back and pour stock

6Return the browned lamb pieces to the pot. Add the stock and bay leaves. The liquid should mostly cover the meat. Add salt and pepper to taste. Bring to a simmer. This should take about 10 minutes.

Simmer gently for tenderness

7Cover the pot with a lid slightly ajar and reduce heat to low. Let it simmer very gently for 1 hour 30 minutes. Stir occasionally. Cooking low and slow will break down connective tissue, making the lamb tender. Food safety note: ensure the lamb reaches an internal temperature of at least 70°C (158°F) to be fully safe. Use a meat thermometer to check the temperature of the thickest piece of lamb.

Add potatoes and carrots

8Add the chopped potatoes and carrots to the stew. Continue to simmer covered for another 30-40 minutes, or until vegetables are tender and lamb is very tender. Total cooking time is roughly 2 hours 45 minutes.

Final seasoning and serve

9Remove bay leaves, taste the stew, and adjust salt and pepper if needed. Serve hot with fresh bread or over rice if preferred.

Cooking Tips

1Use a heavy-based pot or Dutch oven to ensure even heat distribution and prevent burning.

2Avoid stirring too vigorously once simmering to keep meat chunks intact.

3For extra flavor, marinate the lamb with herbs and garlic a few hours before cooking, if time allows.

4Leftovers keep well refrigerated for 2 days and reheat gently on the stove or in a microwave.

Equipment Needed

Large heavy-bottomed pot or Dutch oven
Knife and chopping board
Wooden spoon
Meat thermometer (recommended)

Grocery Shopping List

[ ] Lamb shoulder, boneless (800g) - Look for fresh, pinkish-red color and firm texture
[ ] Carrots (3 medium) - Choose firm and vibrant ones
[ ] Yellow onions (2 pieces) - Select firm onions without soft spots
[ ] Garlic cloves (3) - Should be firm and fresh
[ ] Potatoes (400g) - Waxy or all-purpose potatoes
[ ] Tomato paste (2 tbsp) - Prefer no added sugar or preservatives
[ ] Olive oil or vegetable oil (2 tbsp) - Extra virgin olive oil for best flavor
[ ] Beef or vegetable stock (600 ml) - Low salt preferred
[ ] Red wine (optional, 100 ml) - Choose a dry red wine
[ ] Fresh or dried rosemary (1 tbsp) - Fresh is preferable when available
[ ] Bay leaves (2 pieces)
[ ] Salt and black pepper - To taste

Approximate total cost: $15. When shopping, pick fresh vegetables, and check expiry dates on stocks and tomato paste.

FAQ

Can I use a slow cooker for this lamb stew?

Yes! Brown the lamb and sauté the onions and garlic on the stove first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until the lamb is tender.

How do I know when the lamb is fully cooked and safe?

Use a meat thermometer to check the internal temperature of the lamb pieces. The safe minimum internal temperature for lamb stew is 70°C (158°F). The meat should be very tender and easy to pull apart.

Can I substitute lamb shoulder with another cut of meat?

You can use lamb shanks or beef chuck as alternatives, but cooking times may vary. Shoulder works best due to its balance of meat and fat for tenderness.

How should I store leftover stew?

Cool it quickly and store in airtight containers in the refrigerator for up to 2 days. Reheat thoroughly before eating, ensuring it reaches 75°C (167°F) internally.