Ingredients
- 2 ½ pounds (1.13kg) boneless lamb shoulder, trimmed and cut into 1 ½-inch (4cm) chunks
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil, plus more if needed
- 1 large yellow onion, chopped
- 2 celery ribs, cut into ½-inch (1cm) pieces
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour (plain flour)
- 4 cups (950ml) low-sodium beef stock, plus more if needed
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 ½ pounds (680g) small waxy potatoes, scrubbed or peeled and cut into roughly 1 ½-inch (4cm) pieces
- ¾ pound (340g) carrots, peeled and cut into ½-inch (1cm) rounds
- 2 tablespoons chopped fresh parsley
- Small fresh rosemary sprigs, optional, for garnish
Equipment
- 6-quart (5.7-liter) Dutch oven or heavy pot with a lid
- Slotted spoon
- Wooden spoon
- Large plate
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring cups
- Measuring spoons
- Ladle
- Oven mitts
- Food thermometer, for reheating
- Digital kitchen scale, optional
Method
- Pat the lamb dry with paper towels and season with the salt and black pepper.
- Heat the olive oil in a 6-quart (5.7-liter) Dutch oven over medium to medium-high heat. Brown the lamb in about 3 batches, leaving space between the pieces and flipping them as needed. Allow about 6 to 8 minutes per batch and adjust the heat if the browned bits start to burn. Lift each batch onto a large plate with a slotted spoon.
- Reduce the heat to medium. Leave about 2 tablespoons of cooking fat in the pot and spoon off any excess. Add the onion and celery and cook for 5 to 7 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually pour in the beef stock, stirring with a wooden spoon and loosening the browned bits from the bottom of the pot.
- Return the lamb and any juices from the plate to the pot. Add the thyme and bay leaves. Bring to a gentle simmer, then reduce the heat to low and cover. The liquid should come most of the way up the meat; add a little extra stock if needed.
- Simmer gently for about 1 ½ hours, stirring occasionally, until the lamb is nearly tender. A fork should be able to pierce the meat with only a little resistance. If the lamb is still firm, continue simmering and check again every 15 to 20 minutes.
- Add the potatoes and carrots, stir and return to a gentle simmer. Cover and cook for 30 to 40 minutes, or until the vegetables are tender and the lamb yields easily to a fork. Stir occasionally and allow longer if needed.
- If you want to reduce the broth a little, simmer uncovered for a few minutes. If it has reduced too much, add a little stock. Remove the bay leaves and skim off any excess surface fat.
- Taste and add more salt or pepper if needed. Stir in the parsley and ladle into bowls. Add small rosemary sprigs as an optional garnish and remove the woody stems before eating.
Add a little more oil if the pot gets dry.
Add a splash of stock if the liquid gets too low.
Notes
- The 2-hour-45-minute cook time is an estimate that includes browning and simmering. Lamb shoulder can need longer, so check tenderness before adding the vegetables and again before serving.
- Use the same size lamb pieces throughout. Halve or quarter larger potatoes so the pieces cook evenly.
- This makes a lightly thickened broth. For a little more body, mash a few cooked potato pieces into the liquid.
- For a flour-free version, omit the flour and mash a few cooked potato pieces into the broth at the end. Choose gluten-free stock if required.
- To make ahead, cook the stew without the parsley, refrigerate promptly and add the parsley after reheating.
- Refrigerate leftovers in shallow containers within 2 hours and use within 3 to 4 days. Freeze for 2 to 3 months for best quality, thaw in the refrigerator and reheat to 165°F (74°C).