Braised Lamb Stew

This stew is silky, flavorful, and guaranteed to stick to your ribs. Make this for the family on a cold winter evening served with a slice of homemade bread, Yum!

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Prep Time 10

Cook Time 3 40

Total Time 3 50

Course Main Course

Cuisine Irish

Servings

Calories 560 kcal

Ingredients

3 Lbs. Lamb Shoulder I used lamb shoulder chops
4 Potatoes Peeled and Cut
2 Celery Stalks
5 Carrots
8-10 Pearl Onions
12 Oz. Crushed Tomato
1 1/2 Cups Red Wine
1 Cup Chicken Stock
1 Cup Beef Stock
6-7 Garlic Cloves chopped
6-7 Thyme Sprigs
2 Tbs Olive Oil
2 Bay Leaves
Salt and Pepper to Taste

Instructions

In a cast iron pot add olive oil and turn the heat on high.
Salt and pepper both sides of your lamb.
Once the pot is hot, add the lamb, you should hear a nice sizzle sound.
Brown and sear for 3 minutes on each side, locking in the juices.
Take the lamb out of the pan and set aside.
In the same pot add the garlic, celery, onion, and carrots.
Cook on medium heat for 6-7 minutes.
Add the red wine, tomatoes, chicken, and beef stock.
Add bay leaves, thyme, and add lamb back in submerging it into the liquid.
Cover and cook in the oven at 275 degrees F for 2 hours.
Take out of the oven, stir and cook on the stove uncovered on low heat for another 1 and a ½ hours.
You can then decide if you want to keep the braised lamb as it, or thicken it with a little slurry and turn it into a braised lamb stew.

Video

Notes

Note: This stew cooks for quite sometime in the oven- perfect for a work from home day.

Nutrition

Calories: 560kcalCarbohydrates: 45gProtein: 53gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 146mgSodium: 810mgPotassium: 2254mgFiber: 7gSugar: 14gVitamin A: 9425IUVitamin C: 34mgCalcium: 106mgIron: 8mg

Keyword hearty, Soup

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