Save A hearty, aromatic stew featuring tender lamb, root vegetables, and fresh herbs, slowly simmered to perfection in a rich, savory broth.
This slow cooker herb lamb stew quickly became a favorite in my family for its deep flavors and easy preparation.
Ingredients
- Meats: 1.5 kg (3.3 lbs) boneless lamb shoulder trimmed and cut into 3 cm (1 inch) cubes
- Vegetables: 3 medium carrots peeled and sliced 2 parsnips peeled and chopped 3 medium potatoes peeled and diced 2 celery stalks sliced 1 large onion chopped 3 garlic cloves minced
- Broth & Liquids: 800 ml (3 1/3 cups) low sodium beef or lamb broth 2 tbsp tomato paste 120 ml (1/2 cup) dry red wine (optional)
- Herbs & Seasonings: 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves 1 tsp dried oregano 1 tsp salt (plus more to taste) 1/2 tsp black pepper 2 tbsp chopped fresh parsley (for garnish)
- Other: 2 tbsp olive oil
Instructions
- Step 1:
- Heat olive oil in a large skillet over medium high heat Sear lamb cubes in batches until browned on all sides about 5 minutes Transfer lamb to the slow cooker
- Step 2:
- In the same skillet add onion and garlic sauté for 2 minutes until fragrant Transfer to the slow cooker
- Step 3:
- Add carrots parsnips potatoes and celery to the slow cooker
- Step 4:
- Stir in tomato paste wine (if using) and broth Add rosemary thyme bay leaves oregano salt and pepper Mix well
- Step 5:
- Cover and cook on low for 7 hours or until lamb and vegetables are very tender
- Step 6:
- Remove herb sprigs and bay leaves Skim any excess fat from the surface Adjust seasoning to taste
- Step 7:
- Ladle stew into bowls and sprinkle with fresh parsley before serving
Save Sharing this stew brought my family closer on chilly nights, filling the home with comforting aromas and happy memories.
Notes
For a thicker stew mash a few potatoes against the side of the slow cooker and stir well before serving Substitute sweet potatoes or turnips for parsnips if desired For a lighter version use lean lamb leg and reduce oil Pair with crusty gluten free bread and a robust red wine
Required Tools
Slow cooker (minimum 5.5L/6 quart capacity) Large skillet Chefs knife Cutting board Wooden spoon
Allergen Information
Contains no major allergens Check broth and tomato paste labels for hidden allergens or gluten if highly sensitive
Save This stew is perfect for making ahead and tastes even better the next day after flavors meld.
Recipe Help & Answers
- → What is the best cut of lamb to use?
Boneless lamb shoulder is ideal as it becomes tender and flavorful when slow-cooked over several hours.
- → Can I substitute vegetables in this dish?
Yes, parsnips can be replaced with sweet potatoes or turnips to alter sweetness and texture.
- → Is red wine necessary for the broth?
Red wine adds richness and depth but can be omitted or replaced with more broth if preferred.
- → How do the herbs affect the flavor?
Fresh rosemary, thyme, and bay leaves provide aromatic earthiness that complements the lamb and vegetables.
- → What can be done to thicken the stew?
Mashing a few cooked potatoes into the stew helps thicken the broth naturally.
- → How should I adjust seasoning after cooking?
After removing herb stems and bay leaves, taste and season with additional salt and pepper as desired.