Ingredients
Scale
- 3 pounds lamb shoulder, cut into 2-inch chunks
- Salt and freshly cracked black pepper
- 3-4 tablespoons neutral cooking oil
- 1 pound frozen peeled cipollini onions
- 1 pound baby carrots
- 2 pounds baby potatoes
- 4 cups high-quality chicken broth
- 1 tablespoon fresh thyme
- 2 dried bay leaves
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh tarragon or flat-leaf parsley
Instructions
- Preheat your oven to 350F.
- Pat the lamb pieces thoroughly dry and sprinkle generously with salt and pepper on all sides.
- Heat the oil in a Dutch oven over medium-high heat and brown the meat in batches until deep golden-brown.
- Remove the meat; lower heat to medium and cook onions and carrots for 6-8 minutes, scraping up browned bits.
- Return the lamb to the pot and add potatoes and chicken broth.
- Stir in thyme and bay leaves, then bring to a gentle simmer.
- Cover the pot tightly and bake for 1.5 hours until the lamb is fork-tender.
- Remove lid, stir in peas, and cook for 10 more minutes.
- Skim excess fat from the surface, season to taste, and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days; this stew often tastes even better the next day as the flavors meld.
- Ensure your broth is free of any alcohol-based additives.
- Beef chuck roast can be substituted for lamb.
- Prep Time: 20
- Cook Time: 110
- Category: Lamb Stew
- Method: Oven Braising
- Cuisine: Irish