Lamb Stew Recipe: How to Make Lamb Shoulder Stew

• ¼ cup all-purpose flour
• 1 teaspoon salt, plus more to taste
• ½ teaspoon cumin
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 2 pounds boneless lamb shoulder, cut into 2-inch pieces
• ¼ cup olive oil
• 1 cup dry red wine or white wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 4 sprigs fresh thyme or fresh rosemary
• 2 bay leaves
• 1 pound turnips, quartered
• 1 medium sweet potato, cut into 1-inch half-moon shapes
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• ½ cup frozen peas
• ¼ cup chopped fresh parsley, for garnish
• Crusty bread, to serve (optional)

1. 1

   In a large bowl, whisk together the flour, salt, cumin, and pepper.

2. 2

   Add the lamb and toss to coat.

3. 3

   In a large dutch oven over medium-high heat, warm the olive oil until it is just barely shimmering.

4. 4

   Add the lamb, working in batches if needed, and sauté until brown on all sides, about 2 minutes per side.

5. 5

   Add the wine, beef stock, tomato paste, thyme, and bay leaves, and bring to a boil.

6. 6

   Turn the stovetop down to low heat to maintain a simmer.

7. 7

   Simmer until the meat is almost tender, about 1 hour.

8. 8

   Add the turnips, sweet potato, onion, garlic, and peas and continue to simmer until veggies and meat are very tender, about 45 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

    To serve, ladle the stew into bowls and garnish with parsley.

11. 11

    Store leftover lamb stew in an airtight container in the refrigerator. The next day, reheat in the microwave or over low heat on the stovetop until warm through.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.