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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  • 3 Lbs. of Lamb Shoulder I used lamb shoulder chops
  • 4 White Potatoes wedges
  • 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 Sprigs of Thyme
  • 2 Tablespoons Olive oil
  • 2 Bay Leaves
  • Salt and Pepper


  • 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.
    Carrots celery and onions cooking in red cast iron pot
  • 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.


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