Classic British Lamb Stew
A hearty, comforting stew originating from the British Isles, featuring tender lamb and root vegetables.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●3 medium Carrots
- ●2 large Potatoes
- ●2 medium Onions
- ●3 cloves Garlic
- ●2 cups Beef broth
- ●1 cup Red wine
- ●2 sprigs Thyme
- ●2 sprigs Rosemary
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- 5
Add the carrots and potatoes to the pot and cook for 5 minutes.
- 6
Add the beef broth, red wine, thyme, and rosemary to the pot.
- 7
Return the lamb to the pot and bring to a boil.
- 8
Cover the pot and transfer to the oven.
- 9
Braise the stew in the preheated oven at 300°F (150°C) for 2 1/2 hours, or until the lamb is tender.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the stew hot, garnished with fresh herbs if desired.