Description
A rich, hearty Irish lamb stew inspired by Gordon Ramsay’s rustic cooking style. Tender chunks of lamb are slow-cooked with potatoes, carrots, and fresh herbs in a deeply flavorful broth. This comforting dish is perfect for cold days and delivers a classic, old-fashioned taste with a refined touch.
Ingredients
🛒 Ingredients (serves 4–6):
For the Stew:
2 lbs (900g) lamb shoulder or neck, cut into chunks
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 cup red wine (optional)
4 cups beef or lamb stock
1½ lbs potatoes, peeled and cut into chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste
1 tablespoon Worcestershire sauce
Optional Garnish:
Fresh parsley, chopped
Instructions
📝 Instructions:
Step 1: Sear the Lamb
Season the lamb with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.
Step 2: Build the Base
In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another 2 minutes.
Step 3: Deglaze and Simmer
Sprinkle in flour and stir well. Pour in red wine (if using) and scrape the bottom of the pot. Let it reduce slightly, then add stock, Worcestershire sauce, and herbs.
Step 4: Slow Cook
Return the lamb to the pot. Bring to a gentle simmer, cover, and cook for 1–1½ hours until the meat begins to soften.
Step 5: Add Potatoes
Add potatoes and continue cooking uncovered for another 30–40 minutes until the potatoes are tender and the stew thickens.
Step 6: Finish and Serve
Remove herb stems and bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
- Best Cut: Lamb shoulder gives the most tender and flavorful result.
- Make Ahead: This stew tastes even better the next day as flavors deepen.
- Thicker Stew: Mash a few potatoes into the broth for natural thickening.
- No Wine Option: Replace wine with extra stock or a splash of balsamic vinegar.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course / Stew
- Method: Stovetop / Slow Simmer
- Cuisine: Irish / British