This Lamb and Rosemary Stew is the ultimate comfort food for a chilly evening. The rich, herby aroma fills your kitchen as the lamb becomes impossibly tender. It’s a rustic, deeply satisfying meal that’s surprisingly simple to make.
Craving a delicious Lamb and Rosemary Stew? You've come to the right spot! From Stew favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Lamb and Rosemary Stew
- Ultimate comfort food: Rich, hearty, and deeply satisfying.
- Incredible rosemary aroma: Infuses the stew with pine-like fragrance.
- Surprisingly simple: Minimal active work with mostly hands-off simmering.
- Better next day: Flavors develop overnight for improved taste.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 3-4 cm chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped into chunks
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 250 ml red wine (a robust one like Cabernet Sauvignon works well)
- 1 litre beef stock
- 3 sprigs fresh rosemary
- 2 bay leaves
- 500 g baby potatoes, halved
- Salt and freshly ground black pepper, to taste
- 1 tbsp plain flour (for dusting the lamb)
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: Don’t use leaner lamb cuts—shoulder’s marbling makes the meat tender and sauce rich. The red wine adds crucial depth you can’t get from stock alone.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your lamb. Lamb shoulder is the best cut for stewing. It’s well-marbled with fat, which melts during the long, slow cooking process, basting the meat from the inside and keeping it moist and flavorful. Avoid lean leg meat, as it can become dry.
- Why you need to brown the meat properly. This is the single most important step for building flavor. Don’t crowd the pot, and let the lamb chunks develop a deep, brown crust. This is where a ton of the stew’s savory base comes from.
- Don’t skip the wine. The alcohol cooks off, leaving behind a wonderful complexity and acidity that balances the richness of the lamb. If you must substitute, use additional beef stock with a tablespoon of red wine vinegar, but the wine is truly superior.
- Fresh rosemary is non-negotiable. Dried rosemary can be tough and needle-like. Fresh sprigs will infuse the stew with a much more vibrant and aromatic flavor. You can find it in most supermarkets.
How to Make Lamb and Rosemary Stew
Step 1: Pat the lamb chunks completely dry with paper towels. This is crucial for getting a good sear. Season them generously with salt and pepper, then toss them in the plain flour until lightly coated. Heat one tablespoon of the olive oil in your large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides. This should take about 5-7 minutes per batch. Transfer the browned meat to a plate and set aside.
Step 2: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. You’ll notice all those delicious browned bits (the fond) on the bottom—that’s pure flavor! Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the tomato paste and cook for about two minutes, stirring constantly. You’ll see it darken slightly and start to stick to the bottom of the pot—this caramelizes the sugars and deepens its flavor. Now, pour in the red wine. Use your wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take around 5 minutes.
Step 4: Return the browned lamb and any accumulated juices back to the pot. Pour in the beef stock and add the fresh rosemary sprigs and bay leaves. Bring the whole thing to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low, cover the pot with a lid, and let it cook gently for about 1 hour and 30 minutes. You should only see the occasional bubble break the surface.
Step 5: After the first 90 minutes, check the lamb. It should be starting to become tender. Now, add the halved baby potatoes to the pot, submerging them in the liquid. Cover again and continue to simmer for another 45 minutes to 1 hour, or until both the lamb and potatoes are fork-tender. The lamb should practically fall apart when pressed with a spoon.
Step 6: Once everything is tender, it’s time to finish the stew. Remove the lid and turn the heat up slightly to bring it to a more vigorous simmer. Let it cook uncovered for 10-15 minutes to allow the sauce to reduce and thicken to a rich, gravy-like consistency. Taste and adjust the seasoning with more salt and pepper if needed. Remove the rosemary sprigs and bay leaves before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on stove, adding a splash of stock if needed. Skim any fat before serving.
Serving Suggestions
Complementary Dishes
- Crusty bread or soda bread — Absolutely essential for mopping up every last bit of that delicious, rich gravy from the bottom of your bowl.
- Buttered peas or green beans — A simple, bright green vegetable on the side provides a lovely fresh contrast to the deep, savory flavors of the stew.
- Creamy mashed potatoes or polenta — If you want to double down on comfort, serving the stew over a soft, creamy base is a heavenly combination.
Drinks
- A robust red wine — A glass of the same wine you used in the stew, like a Cabernet Sauvignon or Syrah, will complement the hearty flavors perfectly.
- A dark ale or stout — The malty, sometimes chocolatey notes in a good dark beer are a fantastic pairing with the rich lamb and rosemary.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between bites and cuts through the stew’s richness beautifully.
Something Sweet
- Sticky toffee pudding — The sweet, date-rich cake with a warm toffee sauce is the ultimate decadent finish after a savory, hearty stew.
- A simple fruit crumble — An apple or pear crumble with a scoop of vanilla ice cream offers a warm, spiced, and comforting end to the meal.
- Dark chocolate and orange mousse — For something a little lighter but still indulgent, the bittersweet chocolate and zesty orange are a brilliant flavor contrast.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the lamb. If you add too much lamb at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on that deep, caramelized flavor that forms the foundation of the entire stew. I’ve messed this up before too, and the difference in the final dish is noticeable.
- Mistake: Boiling the stew instead of simmering. A rolling boil will make the lamb tough and chewy, no matter how long you cook it. You want a gentle simmer where you see just a few small bubbles breaking the surface. This low-and-slow approach is what breaks down the connective tissue into gelatin, resulting in that fall-apart tenderness.
- Mistake: Adding the potatoes too early. If you put the potatoes in at the beginning, they will completely disintegrate into the stew after two hours of cooking. Adding them partway through ensures they cook through and hold their shape, providing a nice textural contrast to the soft lamb.
- Mistake: Not reducing the sauce at the end. Skipping the final uncovered simmer means your sauce will be thin and soupy. Letting it reduce and concentrate is what gives you that luxurious, glossy gravy that coats the back of a spoon.
Expert Tips
- Tip: Make it a day ahead. The flavors in a stew like this meld and improve dramatically overnight. Cook it, let it cool completely, and store it in the fridge. The next day, simply reheat it gently on the stove. You’ll be amazed at the difference.
- Tip: Deglaze thoroughly. When you add the wine, spend a good minute or two scraping the bottom of the pot with your wooden spoon. Those browned bits are packed with flavor, and dissolving them into the liquid is a pro-move for a deeper, more complex sauce.
- Tip: Skim the fat for a cleaner finish. After the stew has finished cooking, you can let it sit for 10 minutes and then use a spoon to skim off any excess fat that has risen to the surface. This results in a purer, less greasy sauce without sacrificing any richness of flavor.
- Tip: Use leftover stew as a pie filling. Any leftovers are fantastic shredded and used as a filling for a classic pot pie. Just top with puff pastry and bake until golden—it’s like a whole new meal!
FAQs
Can I make this lamb and rosemary stew in a slow cooker?
Absolutely, and it works wonderfully. Follow the steps to brown the lamb and sauté the vegetables in a pan on the stove first—this step is too important to skip for flavor. Then, transfer everything to your slow cooker, add the stock and herbs, and cook on low for 7-8 hours. Add the potatoes in the last 2 hours of cooking so they don’t turn to mush.
What can I use instead of red wine?
If you prefer not to cook with alcohol, you can substitute the red wine with an equal amount of additional beef stock mixed with a tablespoon of red wine vinegar or balsamic vinegar. The vinegar will mimic the acidity that the wine provides, which helps to balance the richness of the lamb.
How can I thicken the stew if it’s too thin?
If you find your stew is still too thin after the final reduction, you can make a quick slurry. Mix one tablespoon of cornflour with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 2-3 minutes until the sauce thickens. Be careful not to add too much, or it can become gloopy.
How long will leftovers keep?
Leftover stew will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, often tasting even better on day two or three. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.
My stew tastes a bit flat, what can I do?
This usually means it needs more seasoning or acidity. First, make sure you’ve added enough salt and pepper—season in layers. If it’s still lacking brightness, a squeeze of fresh lemon juice or a tiny dash of Worcestershire sauce right at the end before serving can work wonders to lift all the other flavors.
Lamb And Rosemary Stew
Make the ultimate Lamb and Rosemary Stew with this easy recipe. Tender lamb simmers with aromatic rosemary for a rich, comforting meal. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 kg lamb shoulder (cut into 3-4 cm chunks)
-
2 tbsp olive oil
-
1 large onion (finely chopped)
-
2 carrots (peeled and chopped into chunks)
-
2 celery stalks (chopped)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
250 ml red wine (a robust one like Cabernet Sauvignon works well)
-
1 litre beef stock
-
3 sprigs fresh rosemary
-
2 bay leaves
-
500 g baby potatoes (halved)
-
Salt and freshly ground black pepper (to taste)
-
1 tbsp plain flour (for dusting the lamb)
Instructions
-
Pat the lamb chunks completely dry with paper towels. Season them generously with salt and pepper, then toss them in the plain flour until lightly coated. Heat one tablespoon of the olive oil in your large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides. This should take about 5-7 minutes per batch. Transfer the browned meat to a plate and set aside.01
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.02
-
Stir in the tomato paste and cook for about two minutes, stirring constantly. Now, pour in the red wine. Use your wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take around 5 minutes.03
-
Return the browned lamb and any accumulated juices back to the pot. Pour in the beef stock and add the fresh rosemary sprigs and bay leaves. Bring the whole thing to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low, cover the pot with a lid, and let it cook gently for about 1 hour and 30 minutes. You should only see the occasional bubble break the surface.04
-
After the first 90 minutes, check the lamb. It should be starting to become tender. Now, add the halved baby potatoes to the pot, submerging them in the liquid. Cover again and continue to simmer for another 45 minutes to 1 hour, or until both the lamb and potatoes are fork-tender. The lamb should practically fall apart when pressed with a spoon.05
-
Once everything is tender, it’s time to finish the stew. Remove the lid and turn the heat up slightly to bring it to a more vigorous simmer. Let it cook uncovered for 10-15 minutes to allow the sauce to reduce and thicken to a rich, gravy-like consistency. Taste and adjust the seasoning with more salt and pepper if needed. Remove the rosemary sprigs and bay leaves before serving.06
Not what you're looking for?
