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Lamb shoulder stew served in a rustic bowl
Chunks of tender lamb shoulder simmering in a thick red wine sauce with carrots

Lamb shoulder stew

Author: Flavelo
Recipes Main Courses
This stew is the definition of 'comfort food'. Lamb shoulder is a tough, hard-working muscle full of connective tissue. Fried quickly it would be chewy, but cooked slowly with patience, red wine and vegetables, these fibres melt into delicious gelatin, thickening the sauce and making the meat butter-soft.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed cast iron casserole dish (e.g. Le Creuset)
  • Sharp knife

Allergen Information

⚠️ Sulphur dioxide (wine)
⚠️ Celery

Instructions

1 ✓

Pat the meat cubes dry and season with salt and pepper. Heat oil in the casserole dish and brown the meat in batches until dark brown. Remove and set aside.

Tip: If the meat is wet, it will steam, not fry. The browned layer (crust) provides the base of the stew's flavour (Maillard reaction).
2 ✓

In the remaining fat, sauté the onion, carrot and celery (mirepoix) for about 5-7 minutes until slightly softened. Add the garlic in the last minute.

Tip: This trio of vegetables is the holy trinity of flavours in French cuisine.
3 ✓

Stir in the tomato purée and fry for 1-2 minutes until it turns a rusty brown colour.

Tip: The raw taste of the tomato disappears this way, and it takes on a deeper, caramelised flavour.
4 ✓

Pour in the red wine and scrape up the brown bits from the bottom of the pot (deglazing). Reduce the wine by half.

Tip: The alcohol evaporates, leaving only the aroma of the wine.
5 ✓

Return the meat, add the stock and herbs. Bring to the boil, then reduce the heat to a minimum, cover, and simmer for 2.5-3 hours.

Tip: The meat is ready when it can be easily crushed with a fork. Check occasionally and top up liquid if needed.
6 ✓

Serve with mashed potatoes or fresh bread to soak up the thick gravy.

Tip: It tastes even better warmed up the next day!

Recipe FAQ

The top is too greasy.
Lamb is a fatty meat. Let it cool slightly and skim the layer of fat off the top with a spoon, or dip the edge of a kitchen paper towel into it.
Can I use water instead of stock?
Yes, but the flavour will be poorer. Use at least a good quality stock cube.

Ingredients

  • 1 kg Lamb shoulder (trimmed, cut into 4-5 cm cubes)
  • 2 units Onions (diced)
  • 3 units Carrots (sliced)
  • 2 stalks Celery (sliced)
  • 4 cloves Garlic (crushed)
  • 50 g Tomato purée
  • 2.5 dl Red wine (dry)
  • 5 dl Beef stock
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme
  • 2 units Bay leaves
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper