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Hearty lamb shoulder stew served in a rustic bowl
Rich and hearty lamb stew with root vegetables

Hearty Lamb Shoulder Stew with Red Wine

Author: Flavelo
Recipes Main Courses
This stew is the definition of comfort food. Lamb shoulder is a hardworking muscle full of connective tissue. Quick cooking makes it tough, but with patience, red wine, and slow simmering, those fibers 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 Dutch oven (e.g., Le Creuset)
  • Sharp knife

Allergen Information

⚠️ Sulfites (Wine)

Instructions

1 ✓

Pat the lamb cubes dry and season with salt and pepper. Heat oil in the pot and sear the meat in batches until deeply browned. Remove and set aside.

Tip: If the meat is wet, it will steam rather than sear. The brown crust (fond) is the foundation of the stew's flavor.
2 ✓

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

Tip: This trio of vegetables is the flavor base for many classic dishes.
3 ✓

Stir in the tomato paste and cook for 1-2 minutes until it turns a rusty brown color.

Tip: Cooking the tomato paste removes the raw acidic taste and adds a deeper, caramelized flavor.
4 ✓

Pour in the red wine and scrape up the browned bits from the bottom of the pot (deglazing). Simmer until reduced by half.

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

Return the meat to the pot and add the beef broth and herbs. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours.

Tip: The meat is done when it can be easily crushed with a fork. Check occasionally and add a splash of liquid if needed.
6 ✓

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

Tip: It tastes even better reheated the next day!

Recipe FAQ

The stew is too greasy.
Lamb can be fatty. Let the stew cool slightly and skim the fat off the top with a spoon, or dab the surface with a paper towel.
Can I use water instead of broth?
You can, but the flavor will be less rich. Use at least a high-quality bouillon cube if possible.

Ingredients

  • 2 lb Lamb Shoulder (boneless, cut into 2-inch cubes)
  • 2 whole Onions (diced)
  • 3 whole Carrots (sliced)
  • 2 stalk Celery (sliced)
  • 4 clove Garlic (crushed)
  • 2 tbsp Tomato Paste
  • 1 cup Dry Red Wine
  • 2 cup Beef Broth
  • 1 sprig Fresh Rosemary
  • 2 sprig Fresh Thyme
  • 2 leaf Bay Leaves
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper