This simple lamb stew comes together in just over an hour in a Dutch oven on the stovetop, making for the perfect one pot dinner. The cubed lamb shoulder simmers in a classic French combination of white wine, rosemary, garlic and beef stock. It’s bulked up with carrots and baby potatoes, which thicken the broth as it cooks—making it naturally gluten-free and dairy-free without any need for added thickener!
Now that we are watching my toddler eat her way through the world, my mom loves to remind me about some of my formative dishes that broadened my horizons. One of them was a lamb stew that we ate in the French countryside which permanently cured my quadrant plate phobia of foods touching other foods.
While I don’t remember the stew exactly (I was four!), I’ve been paying attention to classic lamb stews ever since and recreating them in my kitchen. My daughter gave this French and Irish inspired lamb shoulder stew two thumbs up, so I can only imagine that my childhood self would have been equally delighted by it.
The beauty of a lamb stew is that you usually don’t have to cook the meat for as long as a beef stew. Boneless lamb shoulder is rippled with fat and can have some sinew to remove, but it is fairly lean compared to beef and much more tender overall.
Since I make this lamb stew in a Dutch oven on the stovetop, I cut the lamb pieces a little smaller to reduce the cook time. Once you layer in the carrots, tomato paste, garlic, and rosemary, it only takes an hour of simmering for the lamb to be easily pierced with a fork. You can always cook it for longer if you want the meat fully falling apart.
How to Make a Simple Lamb Stew:
Recipe testing notes and variatons:
- I use a Dutch oven whenever I have to sear lamb on the stove, but any thicker-bottomed pot will suffice.
- You could make this lamb stew with leg meat, though if that’s what you have on hand, I highly recommend my slow roasted boneless leg of lamb recipe!
- The stew is naturally gluten-free and dairy-free. The potatoes thicken the broth but if you want it to coat the back of a spoon, you can add a cornstarch slurry at the end or adding 1 to 2 tablespoons flour with the tomato paste.
- If I want even more green vegetables, add 1 cup of frozen peas off the heat when the lamb shoulder stew is done simmering. A handful of spinach (fresh or frozen) would also work well.
- You can use fresh produce in the spring, but I love that this recipe can be made easily with frozen veggies (pearl onions and peas) for cozy cold weather months.
- You can use red wine if that’s what you have on hand. Since this is usually a spring strew, it uses white, but you can make it more like a classic bourguignon by adding red wine and also adding some cremini mushrooms with the carrots.
Since the stew is so hearty, I love getting more vegetables in by serving it alongside a nice bright salad with plenty of sharp vinegar. To soak up the sauce, you can also add crusty bread, egg noodles or rice. With the potatoes, however, it already is a meal unto itself!
Read on for the recipe for this delicious easy one pot lamb shoulder stew! And if you’re looking for an even quicker gluten-free weeknight dinner recipe don’t miss my lamb chops with mint sauce!
With health and hedonism,
Phoebe
Classic Lamb Shoulder Stew with Wine and Potatoes
Ingredients
- 2 pounds lamb shoulder cut in 1-inch chunks
- Sea salt
- Black pepper
- 1 tablespoon olive oil
- 2 large carrots cut into 2-inch pieces
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup white wine
- 1 pound baby or new potatoes halved
- 2 cups frozen pearl onions or fresh
- 2 rosemary sprigs or 4 thyme sprigs
- 4 cups beef or chicken stock
- Parsley for garnish (optional)
Instructions
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On a clean work surface, pat the lamb shoulder pieces dry with a kitchen towel and season generously with salt and pepper.
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In a large Dutch oven or similar heavy-bottomed pot, heat the oil over medium-high heat. Sear the lamb in two batches, until golden brown on all sides, about 5 minutes per batch. Remove to a plate.
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Add the carrots, followed by the garlic and tomato paste. Cook until fragrant, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the pot.
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Return the seared lamb shoulder chunks and top with the potatoes, onions, rosemary sprigs, stock and 1 teaspoon salt. Bring to a boil over high heat, reduce to medium-low. Cover and simmer for 30 minutes. Remove the lid, give a stir, and simmer for another 30 uncovered. The lamb should be fork tender at this point. If you want it to be completely falling apart, feel free to continue simmering for another 30 minutes, adding more liquid as needed if it’s reduced further than halfway down the meat.
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Garnish the lamb shoulder stew with parsley and serve alongside egg noodles, crusty bread, or rice for soaking up the broth.