Lamb Stew with Rosemary
Lamb stew with rosemary is a classic of British country cooking. The slow cooking process allows the flavors of the lamb to blend perfectly with the vegetables and the aroma of fresh rosemary. This dish is especially popular during the cold winter months, when we crave rich and warming meals. Making the stew requires patience and care, but the end result is more than worth the wait. The aromas that fill the kitchen instantly create a festive atmosphere. Served with fresh bread, it's perfect for a gathering with friends or a family dinner.
Ingredients for this recipe
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Preparation Steps
1
Trim the lamb shoulder and cut it into large cubes. Season generously with salt and pepper.
2
Peel and chop the vegetables: carrots, celery, onion, garlic, and potatoes. Set aside.
3
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb cubes on all sides until golden brown. This may need to be done in batches to avoid overcrowding the pot.
4
Add the chopped onion and garlic to the pot, and sauté for a few minutes until fragrant and translucent.
5
Stir in the carrots, celery, and potatoes. Add the tomato paste and stir well to combine.
6
Pour in the red wine and simmer until the liquid has reduced by about half.
7
Add the beef stock and fresh rosemary sprigs. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1.5-2 hours, or until the lamb is very tender.
8
Taste and adjust the seasoning with salt and pepper as needed. Serve hot with fresh bread or rice.
