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Braised Lamb Stew with Rosemary and Garlic
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Braised Lamb Stew with Rosemary and Garlic
A hearty and comforting lamb stew recipe, perfect for a cold winter's night. This dish is made with tender lamb pieces, flavorful rosemary, and aromatic garlic, all slow-cooked in a rich and savory broth. The result is a deliciously satisfying meal that's sure to become a family favorite.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
1.5 lbs
Lamb shoulder or shank
0 Calories
2 tbsp
Olive oil
190 Calories
1 large
Onion
45 Calories
3 cloves
Garlic
15 Calories
2 sprigs
Rosemary
0 Calories
2 large
Carrots
60 Calories
2 large
Potatoes
140 Calories
2 cups
Beef broth
100 Calories
1 cup
Red wine
125 Calories
2 tbsp
Tomato paste
25 Calories
to taste tsp
Salt and pepper
0 Calories
chopped tbsp
Fresh parsley
0 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
2
Add the onion to the pot and cook until it's softened and lightly browned, about 5 minutes. Add the garlic and cook for another minute.
3
Add the rosemary, carrots, and potatoes to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are lightly browned.
4
Add the beef broth, red wine, and tomato paste to the pot. Stir to combine and bring the mixture to a boil.
5
Return the lamb to the pot and season with salt and pepper to taste. Cover the pot and transfer it to the oven.
6
Braise the stew in the oven for 2 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
7
Remove the pot from the oven and let it cool slightly. Serve the stew hot, garnished with fresh parsley and a dollop of yogurt, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif