Homemade Lamb Stew Recipe

This delicious lamb stew recipe is jam-packed with chunks of braised lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal. The flavors in this simple-to-prepare dish are off the charts.

Lamb is one of my all-time favorite things to make and eat. If you love it as much as I do, try my Braised Lamb Shanks or Scotch Broth.

Lamb Stew

Lamb stew consists of chunks of slow-cooked lamb with vegetables in stock until tender. This is a classic lamb stew that would have originated in the UK and is different than a traditional Guinness Stew. This recipe would have been created based on availability, and what’s in season, so you will see different ingredients depending on who makes it.

This tasty meal can have some variations, including additional vegetables and herbs that can be used to enhance the flavor or tailor it to your liking. This recipe makes a reasonable amount, so feel free to scale it down to your needs or freeze any leftovers. Watch the video below to see how I use different techniques to pull out as much flavor as possible.

Ingredients and Substitutions

• Lamb – I use lamb shanks in this recipe. The other option would be to cut a lamb shoulder into 1” chunks.
• Vegetables – I prefer to use a combination of carrots, Yukon potatoes, and celeriac root. You can use regular celery, but I believe the root holds up better in the stew. In addition, you can also use russet or red potatoes.
• Onions – You can use a white, yellow, or sweet onion in this recipe. In addition, you will need a leek and some whole garlic cloves.
• Stock – Beef stock is the best option to use. However, vegetable stock, chicken stock, brodo, or water will work.
• Oil – Olive or avocado oil is best to use.
• Flour – All-purpose flour is what you will need to help create a roux for the braising liquid.
• Herbs – I prefer to use fresh rosemary when braising the lamb. Another option would be thyme. I also finish the stew with fresh chopped parsley.
• Wine – You can use any dry red wine like cabernet sauvignon, merlot, or Shiraz.

How to Make Lamb Stew

Season the lamb shanks on all sides with salt and pepper.

Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.

Place in the lamb shanks, turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.

Remove the lamb shanks and add the onions and leeks to the pan. Turn the heat to low-medium and cook while stirring for 25 to 30 minutes or until well browned.

Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.

Turn the heat down to low medium and mix in the flour until combined to make a roux.

Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.

Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone.

Remove the Lamb shanks and trim the meat away from the bones.

Roughly cut the lamb into 1” chunks. Set them aside.

Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.

Remove the bones, stir back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.

Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.

Make-Ahead and Storage

Make-Ahead: You can make this up to 4 to 6 hours ahead. Keep the lamb stew warm over low heat until ready to serve.

How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.

How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warm. 

Chef Notes + Tips

• You can substitute the fresh rosemary sprig with 2 teaspoons of dry leaves.
• If you have a small pot, you may need to sear the lamb in batches. However, it is essential to ensure the lamb can fit back into the pan when braising it.
• I used an extra-large 12-quart rondeau pan, but a 7-quart plus should work.
• Other things you can add to the lamb stew are 2 cups of whole button mushrooms 3 peeled, and extra-large diced turnips or parsnips.

More Lamb Recipes

• Kofta
• Rack of Lamb Persillade
• Lamb Lollipops
• Greek Lamb
• Bone in Leg of Lamb

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Homemade Lamb Stew Recipe

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5 from 4 votes

This lamb stew recipe is jam-packed with chunks of braised lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal.

Servings: 8

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Ingredients 

US CustomaryMetric

• 4 1- pound lamb shanks
• 3 tablespoons olive oil
• 1 peeled large diced yellow onion
• 1 large or 2 medium-sized leeks, quarter sliced and rinsed
• 1 cup dry red wine
• ¼ cup all-purpose flour
• 8 cups beef stock
• 6 garlic cloves
• 1 sprig fresh rosemary
• 5 quartered Yukon potatoes
• 6 peeled extra-large cut carrots
• 1 large peeled extra-large diced celeriac root
• ¼ cup finely minced parsley
• coarse salt and fresh cracked pepper to taste

Instructions

• Season the lamb shanks on all sides with salt and pepper.
• Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.
• Place in the lamb shanks turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.
• Remove the lamb shanks and add the onions and leeks to the pan turn the heat to low-medium and cook while frequently stirring for 25 to 30 minutes or until well browned.
• Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.
• Turn the heat down to low medium and mix in the flour until combined to make a roux.
• Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
• Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone.
• Remove the Lamb shanks and trim the meat away from the bones.
• Roughly cut the lamb into 1” chunks. Set them aside.
• Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.
• Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.
• Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.

Notes

Make-Ahead: You can make this up to 4 to 6 hours ahead. Keep the lamb stew warm over low heat until ready to serve.

How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.

How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warm. 

You can substitute the fresh rosemary sprig with 2 teaspoons of dry leaves.

If you have a small pot, you may need to sear the lamb in batches. However, it is essential to ensure the lamb can fit back into the pan when braising it.

I used an extra-large 12-quart rondeau pan, but a 7-quart plus should work.

Other things you can add to the lamb stew are 2 cups of whole button mushrooms 3 peeled, and extra-large diced turnips or parsnips.

Nutrition

Calories: 407kcalCarbohydrates: 41gProtein: 34gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 691mgPotassium: 1621mgFiber: 6gSugar: 7gVitamin A: 7989IUVitamin C: 36mgCalcium: 110mgIron: 5mg

Course: american, english, IRish, Scottish

Cuisine: Main Course, Soup, Stew

Author: Chef Billy Parisi