Braised Lamb Stew

Hearty and rich is the best way to describe this stew. Best for cooler nights in Fall and Winter. Serve with a chunky piece of bread on the side. Yum, I am drooling just writing about this.

You do not need to select expensive cuts of lamb, this dish is best prepared with shoulder chops or other tougher parts of the lamb since it will tenderize while cooking.


  • 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. of  Crushed Tomato
  • 1 1/2 Cups of Red Wine
  • 1 Cup of Chicken Stock
  • 1 Cup of Beef Stock
  • 6-7 Garlic Cloves (chopped)
  • 6-7 Sprigs of Thyme
  • 2 Tablespoons of Olive oil
  • 2 Bay Leaves
  • Salt and Pepper


  1. In a cast iron pot add olive oil and turn the heat on high.
  2. Salt and pepper both sides of your lamb.
  3. Once the pot is hot, add the lamb, you should hear a nice sizzle sound.
  4. Brown and sear for 3 minutes on each side, locking in the juices.
  5. Take the lamb out of the pan and set aside.
  6. In the same pot add the garlic, celery, onion, and carrots.
  7. Cook on medium heat for 6-7 minutes.
  8. Add the red wine, tomatoes, chicken, and beef stock.
  9. Add bay leaves, thyme, and add lamb back in submerging it into the liquid.
  10. Cover and cook in the oven at 275 degrees F for 2 hours.
  11. Take out of the oven, stir and cook on the stove uncovered on low heat for another 1 and a ½  hours.
  12. Make a slurry from flour and water or corn starch and chicken stock and add it to the stew.
  13. Cook it for 3-5 minutes more on the stove top. Be careful the pot is extremely hot!

Watch How To Make It