Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 4 medium potatoes, peeled and diced
- 3 large carrots, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add lamb chunks and season with salt and pepper. Sear until browned on all sides, about 5-7 minutes.
- Add chopped onions and minced garlic to the pot, sautéing for 2-3 minutes until onions are translucent. Incorporate diced potatoes and sliced carrots.
- Pour the broth into the pot, ensuring ingredients are submerged. Add thyme and rosemary, bring to a boil, then reduce heat to low. Simmer for 1.5 to 2 hours until lamb is tender.
- Taste and adjust seasoning. Serve hot in ceramic bowls, garnished with fresh parsley.
Notes
- This stew can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, store the stew for up to 3 months—thaw overnight in the fridge before reheating.
- Pair with crusty bread or a side salad for a complete meal.
- Consider marinating the lamb overnight for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg