Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 cup dried plums (prunes), pitted and quartered
- 3 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 cups lamb or vegetable broth
- 1 cup red wine (optional, sub with broth)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat lamb dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown lamb in batches, then set aside.
- Add onion and garlic to the pot; sauté until softened (3–4 mins). Stir in tomato paste, thyme, rosemary, and carrots and parsnips; cook 2 minutes.
- Return lamb to pot. Add dried plums, broth, red wine (if using), and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1.5–2 hours, until lamb is fork-tender.
- Remove bay leaf. Adjust seasoning. Ladle into warm bowls and garnish with fresh parsley.
Notes
- For added richness, stir in 1 tbsp butter before serving.
- Leftovers taste even better the next day — flavors deepen as it sits.
- Serve with crusty bread or over mashed potatoes for extra comfort.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Method: Stewing
- Cuisine: American with Eastern European influences
- Diet: Contains gluten (if using standard broth); can be made gluten-free with certified GF broth
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
