Description
This easy lamb stew recipe features tender lamb shoulder slowly cooked with carrots, onions, and aromatic herbs in a rich lamb stock. Perfectly browned meat and a flavorful sauce come together in a comforting dish, ideal served with creamy mashed potatoes and steamed greens.
Ingredients
Scale
Meat and Vegetables
- 2 tbsp vegetable oil
- 800g diced lamb shoulder
- 1 large onion, roughly chopped
- 4 large carrots, cut into large chunks
Seasoning and Thickening
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 2 bay leaves
- 1 rosemary sprig or a pinch of dried rosemary
Liquids
- 750ml lamb stock
To Serve
- Mashed potatoes
- Greens (such as steamed spinach, kale, or green beans)
Instructions
- Preheat the oven: Set your oven to 160°C (140°C fan)/gas mark 3 to prepare for slow cooking the stew.
- Brown the lamb: Heat the vegetable oil in a large flameproof casserole dish on high heat. Add the diced lamb shoulder in batches and brown each batch for about 5 minutes until nicely colored. Remove the browned lamb and set it aside on a plate.
- Sauté the vegetables: In the same casserole dish, add the roughly chopped onion and carrot chunks. Cook over medium heat for 8-10 minutes until the vegetables start to soften and take on some color.
- Add flour and tomato purée: Sprinkle the plain flour over the vegetables and stir well for a few minutes to cook off the raw flour taste. Then stir in the tomato purée and continue to cook for a few more minutes, allowing the flavors to meld.
- Return the lamb and add stock: Put the browned lamb and any juices back into the casserole dish, stirring everything together. Pour in the lamb stock, then tuck in the bay leaves and the rosemary sprig. Season the mixture well with salt and pepper.
- Simmer and transfer to oven: Bring the stew to a gentle simmer on the stovetop, then remove from heat. Cover the casserole dish with a lid and place it in the preheated oven.
- Slow cook until tender: Cook the stew in the oven for about 2 hours and 30 minutes, or until the lamb is very tender and the flavors are well developed.
- Serve: Once cooked, allow the stew to settle for a minute or two. Serve hot with creamy mashed potatoes and your choice of steamed greens for a complete meal.
- Storage and reheating: If you have leftovers, cool the stew completely and store it chilled or frozen for up to three months. When ready to eat, defrost thoroughly and reheat on the hob for about 5 minutes over medium heat until piping hot before serving.
Notes
- Using a flameproof casserole dish ensures the dish can go from stovetop to oven safely.
- Browning the lamb in batches helps avoid overcrowding and promotes better caramelization.
- Letting the stew cook slowly at low oven temperature allows the lamb to become tender without drying out.
- You can substitute lamb stock with beef or vegetable stock if preferred.
- For a thicker stew, reduce the quantity of stock slightly or cook uncovered during the last 20 minutes to thicken the sauce.
- This stew freezes well — store in airtight containers and defrost completely before reheating.
- Fresh rosemary can be substituted with dried rosemary but reduce the amount slightly as dried herbs are more concentrated.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Stew
- Method: Baking
- Cuisine: British
Keywords: lamb stew, easy lamb recipe, slow cooked lamb, hearty stew, British lamb stew, comfort food, oven-baked stew
