Lamb Shoulder Stew
Lamb shoulder stew is a timeless dish that brings warmth and comfort to the table. Known for its tender meat and robust flavors, this recipe is a celebration of slow cooking. The combination of red wine, fresh herbs, and hearty vegetables creates a rich and satisfying meal that is perfect for family gatherings or cozy evenings. Its versatility makes it a favorite across cultures, highlighting the universal appeal of a well-made stew.
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1
Cut the lamb shoulder into large chunks, trimming off excess fat. Season with salt and black pepper.
2
In a large pot, heat olive oil over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.
3
In the same pot, sauté diced onion, carrot, celery, and minced garlic until softened, about 5-7 minutes.
4
Add tomato paste to the vegetables and cook for 2 minutes, stirring to coat them evenly.
5
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes.
6
Return the lamb to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a simmer.
7
Cover the pot and cook on low heat for 2.5-3 hours, stirring occasionally, until the lamb is tender and the flavors are well combined.
8
Serve the stew hot, garnished with fresh herbs. Pair with crusty bread or mashed potatoes for a complete meal.
