A lamb shoulder stew is a hearty and comforting dish, perfect for warming up on a chilly day. This recipe combines succulent pieces of lamb shoulder with aromatic herbs and vegetables to create a flavorful, tender stew. Here’s how to make a delicious lamb shoulder stew:

Ingredients:

  • 2 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 potatoes, peeled and diced
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 4 cups beef or lamb broth
  • 1 cup red wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish (optional)

Instructions:

1. Brown the Lamb:

  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides. Work in batches if needed to avoid overcrowding the pot. Remove the lamb and set it aside.

2. Sauté the Aromatics:

  • In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

3. Add the Flour:

  • Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for an additional 2-3 minutes to remove the raw taste of the flour.

4. Deglaze the Pot:

  • Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.

5. Return the Lamb:

  • Add the browned lamb back to the pot, along with any juices that have accumulated.

6. Add the Broth and Herbs:

  • Pour in the beef or lamb broth. Add the bay leaves, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.

7. Simmer:

  • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the lamb becomes tender and the flavors meld together. Stir occasionally.

8. Add Potatoes and Peas:

  • Add the diced potatoes and frozen peas to the stew. Continue simmering for an additional 15-20 minutes, or until the potatoes are cooked through and the peas are tender.

9. Adjust Seasoning:

  • Taste the stew and adjust the seasoning with more salt and pepper if needed.

10. Serve:

  • Remove the bay leaves from the stew. Ladle the lamb shoulder stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.

This lamb shoulder stew is a wholesome and satisfying meal. It’s even better when served with crusty bread or over a bed of mashed potatoes. Enjoy the rich, savory flavors of this comforting dish!