80 minutes
A classic comfort dish perfect for a chilly day, combining tender lamb, root vegetables, and a rich broth, topped with soft potatoes.
Lamb Shoulder Chunks, patted dry, seasoned with salt and pepper
0 lb
Vegetable Oil, for searing lamb
tablespoons
Large Onion, chopped
each
Carrots, sliced
0 oz
Chicken Stock, any preferred broth can be used
cups
Thyme, whole
sprigs
Potatoes, halved
0 oz
Salt, for seasoning
to taste
Black Pepper, for seasoning
to taste
1. Brown the Lamb
Preheat your oven to 350 degrees. Pat dry 3 pounds of lamb shoulder chunks and season with salt and pepper. Heat 4 tablespoons of vegetable oil in a large soup pot over medium-high heat. Add the lamb and sear until golden-brown. Transfer to a plate and set aside.
2. Sauté Vegetables
In the same pot, add the onions and carrots, season with salt and pepper, and cook for about 5 minutes until they start to soften and color.
3. Simmer the Stew
Reintroduce the lamb to the pot with the softened onions and carrots. Pour in 4 cups of chicken broth and bring to a gentle simmer. Add a large sprig of thyme and arrange the halved potatoes on top. Cover the pot and place in the preheated oven to bake for about 1 hour.
4. Finalize and Serve
After baking, remove the stew from the oven and skim off any excess fat. Serve hot with a good mix of lamb, vegetables, and potatoes.
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