Lamb Stew Recipe: How to Make Lamb Shoulder Stew
Written by MasterClass
Last updated: Apr 9, 2024 • 2 min read
Lamb stew is a classic dish consisting of slow-cooked lamb meat with vegetables in a broth. Learn how to make tender lamb stew with lamb shoulder.
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What Is Lamb Stew?
Lamb stew is a dish of lamb meat cooked slowly with vegetables and aromatics in liquid, such as beef broth or water, until tender. There are many takes on lamb stew, from stout-flavored Irish lamb stew—perfect for St. Patrick’s Day—to Persian abgoosht with cinnamon and turmeric. Lamb stew is an excellent comfort food for a cold night.
3 Cuts of Lamb That Are Ideal for Stew
Almost any cut of lamb will work in a stew, and many butchers and grocery stores sell cubed lamb stew meat. If you want to go the DIY route, here are some cuts to consider:
- 1. Lamb shoulder: The hard-working shoulder is full of connective tissue that melts into gelatin when slow-cooked. It’s the perfect cut for braising or preparing in a slow cooker or pressure cooker.
- 2. Lamb shank: This bone-in cut is great for slow cooking since it’s full of connective tissue. Choose lamb shank for long-cooked preparations where you’d like to leave the bone in the meat.
- 3. Lamb leg: The leg includes the shank and the tender sirloin and is available bone-in or boneless. It’s good for roasting, but you can cut a boneless leg of lamb into stew meat more easily.
Tender Lamb Stew Recipe
makes
prep time
30 mintotal time
2 hr 30 mincook time
2 hrIngredients
- 1
In a large bowl, whisk together the flour, salt, cumin, and pepper.
- 2
Add the lamb and toss to coat.
- 3
In a large dutch oven over medium-high heat, warm the olive oil until it is just barely shimmering.
- 4
Add the lamb, working in batches if needed, and sauté until brown on all sides, about 2 minutes per side.
- 5
Add the wine, beef stock, tomato paste, thyme, and bay leaves, and bring to a boil.
- 6
Turn the stovetop down to low heat to maintain a simmer.
- 7
Simmer until the meat is almost tender, about 1 hour.
- 8
Add the turnips, sweet potato, onion, garlic, and peas and continue to simmer until veggies and meat are very tender, about 45 minutes.
- 9
Season to taste with salt and pepper.
- 10
To serve, ladle the stew into bowls and garnish with parsley.
- 11
Store leftover lamb stew in an airtight container in the refrigerator. The next day, reheat in the microwave or over low heat on the stovetop until warm through.
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