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Lamb stew with rosemary served in a rustic bowl.
Tender chunks of lamb slow-cooked in a rich rosemary gravy

Slow-cooked lamb stew with rosemary

Author: Flavelo
Recipes Main Courses
The soul of the British countryside in a bowl. Lamb shoulder is a tough, hard-working muscle full of connective tissue. But if you give it time, liquid and low heat, a miracle happens: the chewy collagen melts into gelatin, which not only makes the meat butter-soft but also thickens the juices into a rich, almost sticky gravy. This dish isn't for rushed weekdays, but for cosy Sundays.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Large cast iron pot with lid (or casserole dish)
  • Wooden spoon
  • Sharp knife

Allergen Information

⚠️ Celery
⚠️ Sulphites

Instructions

1 ✓

Preparation: Dice the meat into 3-4 cm chunks. Season with salt and pepper. Chop the vegetables (onion, carrot, celery, potato) rustically.

Tip: Let the meat stand at room temperature for a bit. Cold meat cools down the hot oil, so it will boil rather than fry.
2 ✓

Searing: Heat the oil in the pot until hot. Sear the meat cubes in batches until they have a dark brown crust. Remove and set aside.

Tip: Don't overcrowd the pot! If the meat touches, the escaping steam makes it stew instead of fry. The brown crust (Maillard reaction) is the most important flavour source!
3 ✓

Veg base (Sofrito): Toss the onion, carrot, celery into the remaining fat. Sauté for 5-6 minutes, then add garlic and tomato purée. Fry for another 1-2 minutes.

Tip: Frying the tomato purée takes away the 'raw tin' taste and caramelises the sugars in it, giving the dish a deeper colour.
4 ✓

Deglazing: Pour in the red wine and scrape the brown bits off the bottom of the pot. Boil until half the wine evaporates.

Tip: Evaporating the alcohol is important so the result isn't sour/bitter.
5 ✓

Cooking: Return the meat, add potatoes, rosemary and stock. Bring to a boil, then reduce heat to the lowest setting, cover, and let simmer gently for 1.5-2 hours.

Tip: 'Slow fire' is key. Collagen starts turning into gelatin at around 70-80 degrees; this takes time. If you boil it, the meat fibres contract and stay tough.
6 ✓

Serving: If the meat is tender, taste the sauce. Add salt and pepper if needed. Remove rosemary sprigs.

Tip: This dish is typically best the next day when the flavours have matured.

Recipe FAQ

Why brown the meat at the start?
Not to 'seal in juices' (that's a myth), but for flavour! Brown searing gives the stew depth.
The sauce is too thin at the end, what do I do?
Remove the meat and vegetables, then boil the liquid on high heat until it thickens (reduction).

Ingredients

  • 700 g Lamb shoulder (diced)
  • 3 whole Carrots
  • 2 stalks Celery
  • 1 whole Red onion
  • 3 cloves Garlic
  • 400 g Potatoes
  • 2 tbsp Tomato purée
  • 500 ml Beef stock
  • 200 ml Dry red wine
  • 2 sprigs Fresh rosemary
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Freshly ground black pepper