Pot Lamb Stew
Warm up with a hearty pot lamb stew, where tender lamb shoulder meets vibrant vegetables and aromatic herbs in a rich, savory broth. This comforting dish is perfect for family gatherings or cozy nights at home. Simmered to perfection, it promises to nourish both body and soul with each delicious bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Ingredients
Scale
- 2 pounds lamb shoulder (bone-in)
- 2 large carrots (sliced into thick rounds)
- 2 medium Yukon Gold potatoes (cubed)
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 4 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare your ingredients by chopping the vegetables and cutting the lamb into bite-sized chunks.
- In a large pot over medium-high heat, add olive oil. Sear the lamb for about 5-7 minutes until browned on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic for about 3 minutes until softened. Add carrots and cook for an additional couple of minutes.
- Return the lamb to the pot along with potatoes, beef broth, rosemary, thyme, salt, and pepper. Stir well to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for at least one hour or until the lamb is fork-tender.
- Serve warm with crusty bread or over mashed potatoes for extra comfort.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 368
- Sugar: 3g
- Sodium: 530mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg