Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 4 cups beef or lamb broth
- 4 carrots, diced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the lamb chunks and brown on all sides.
- Remove the lamb and set aside. In the same pot, add onion, carrots, and garlic, cooking until softened.
- Stir in the tomato paste, thyme, and rosemary, cooking for an additional minute.
- Add the lamb back into the pot along with the broth and potatoes.
- Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until the lamb is tender.
- Season with salt and pepper to taste before serving.
Notes
- Serve with crusty bread for a complete meal.
- This stew can be made a day in advance; the flavors improve after sitting overnight.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: stovetop
- Cuisine: Irish
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg