Lamb Shoulder Stew
Lamb shoulder stew is a timeless dish that brings warmth and comfort to the table. Known for its tender meat and robust flavors, this recipe is a celebration of slow cooking. The combination of red wine, fresh herbs, and hearty vegetables creates a rich and satisfying meal that is perfect for family gatherings or cozy evenings. Its versatility makes it a favorite across cultures, highlighting the universal appeal of a well-made stew.
Ingredients for this recipe
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Preparation Steps
1
Cut the lamb shoulder into large chunks, trimming off excess fat. Season generously with salt and freshly ground black pepper.
2
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the lamb pieces in batches on all sides, then remove and set aside.
3
In the same pot, sauté diced onion, carrot, celery, and minced garlic until softened and fragrant, about 5-7 minutes.
4
Add tomato paste to the vegetables and cook for 2 minutes, stirring constantly to coat them evenly. This will deepen the flavor of the stew.
5
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes, allowing the alcohol to evaporate.
6
Return the lamb to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a simmer, then reduce heat to low.
7
Cover the pot and cook on low heat for 2.5-3 hours, stirring occasionally, until the lamb is incredibly tender and easily pulls apart. The flavors should be well combined and rich.
8
Serve the stew hot, garnished with fresh herbs like parsley or thyme. This pairs beautifully with crusty bread for soaking up the delicious sauce, or creamy mashed potatoes.
