One Pot, No Sear Lamb Stew
One Pot, No Sear Lamb Stew
Ingredients
- 1/4 cup tomato paste
- 1 1/2 cups red wine, such as Cabernet Sauvignon or Merlot
- 1 tablespoon dried mixed herbs
- 2 red onions, large, chopped
- 3 carrots, medium, peeled and chopped into 1-inch pieces
- 2 celery stalks, chopped into 1-inch pieces
- 1 1/2 pounds potatoes, such as Yukon Gold or red potatoes, scrubbed and chopped into 1 1/2-inch pieces (skin on)
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 1/2 pounds boneless lamb shoulder roast, tied with kitchen twine
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Ensure your Dutch oven is large enough to hold all ingredients comfortably.
⏱️ 15 min•🌡️ 325
- 2
In the large Dutch oven, add the tomato paste, red wine, dried mixed herbs, chopped red onions, carrots, celery, and potatoes. Add the fresh rosemary and thyme sprigs.
⏱️ 5 min
- 3
Stir all the ingredients in the pot with a wooden spoon to combine them thoroughly.
⏱️ 2 min
- 4
Sprinkle the all-purpose flour over the mixture. Whisk it in thoroughly until no dry flour spots remain and the liquid begins to thicken slightly.
⏱️ 3 min
- 5
Season the mixture generously with kosher salt and freshly ground black pepper.
⏱️ 1 min
- 6
Carefully place the tied lamb roast into the pot, nestling it among the vegetables and ensuring it is mostly submerged in the liquid.
⏱️ 1 min
- 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the lamb is fork-tender and easily pulls apart.
⏱️ 240 min•🌡️ 325
- 8
Once cooked, carefully remove the Dutch oven from the oven. Uncover the pot. Remove the rosemary and thyme sprigs, and the kitchen twine from the lamb.
⏱️ 2 min
- 9
Using two forks, gently shred the lamb directly in the pot, mixing it with the vegetables and rich stew liquid.
⏱️ 3 min
- 10
Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish generously with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot, No Sear Lamb Stew
- 1/4 cup tomato paste
- 1 1/2 cups red wine, such as Cabernet Sauvignon or Merlot
- 1 tablespoon dried mixed herbs
- 2 red onions, large, chopped
- 3 carrots, medium, peeled and chopped into 1-inch pieces
- 2 celery stalks, chopped into 1-inch pieces
- 1 1/2 pounds potatoes, such as Yukon Gold or red potatoes, scrubbed and chopped into 1 1/2-inch pieces (skin on)
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 1/2 pounds boneless lamb shoulder roast, tied with kitchen twine
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Ensure your Dutch oven is large enough to hold all ingredients comfortably.
⏱️ 15 min•🌡️ 325 - 2
In the large Dutch oven, add the tomato paste, red wine, dried mixed herbs, chopped red onions, carrots, celery, and potatoes. Add the fresh rosemary and thyme sprigs.
⏱️ 5 min - 3
Stir all the ingredients in the pot with a wooden spoon to combine them thoroughly.
⏱️ 2 min - 4
Sprinkle the all-purpose flour over the mixture. Whisk it in thoroughly until no dry flour spots remain and the liquid begins to thicken slightly.
⏱️ 3 min - 5
Season the mixture generously with kosher salt and freshly ground black pepper.
⏱️ 1 min - 6
Carefully place the tied lamb roast into the pot, nestling it among the vegetables and ensuring it is mostly submerged in the liquid.
⏱️ 1 min - 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the lamb is fork-tender and easily pulls apart.
⏱️ 240 min•🌡️ 325 - 8
Once cooked, carefully remove the Dutch oven from the oven. Uncover the pot. Remove the rosemary and thyme sprigs, and the kitchen twine from the lamb.
⏱️ 2 min - 9
Using two forks, gently shred the lamb directly in the pot, mixing it with the vegetables and rich stew liquid.
⏱️ 3 min - 10
Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish generously with fresh chopped parsley before serving.
⏱️ 3 min