Italian lamb stew is a slow-braised dish of tender lamb shoulder, tomatoes, wine, vegetables, and Mediterranean herbs, served hot with bread or another simple side. Versions vary by region and household; this one uses potatoes to make the stew a satisfying one-pot meal, with peas added near the end for freshness.
Ingredients
- 2 lb (900 g) boneless lamb shoulder, trimmed of excess fat and cut into 1½-inch (4 cm) cubes
- 1½ tsp (7.5 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 medium carrots, about 1 cup (130 g), peeled and cut into small dice
- 2 celery ribs, about ¾ cup (90 g), finely chopped
- 3 garlic cloves, about 1 tbsp (15 g), minced
- 1 tbsp (16 g) tomato paste
- ¾ cup (180 ml) dry white wine
- 1 can (14.5 oz / 411 g) crushed tomatoes
- 2 cups (475 ml) low-sodium chicken or beef broth
- 1½ tsp (2 g) chopped fresh rosemary, or ½ tsp (0.5 g) dried rosemary
- 1 tsp (1 g) fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- 1 bay leaf
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks
- 1 cup (145 g) frozen peas
- 1 tbsp (15 ml) fresh lemon juice, plus more to taste
- 2 tbsp (8 g) chopped flat-leaf parsley, for serving
Instructions
- Prepare and season the lamb. Pat the lamb dry with paper towels so it browns rather than steams. Season it evenly with the salt and black pepper. Chop the vegetables, measure the remaining ingredients, and set a heavy Dutch oven or other large, lidded pot near the stove. Drying the meat and preparing everything before heating the pot makes the browning step easier to manage.
- Brown the lamb, about 12 minutes. Heat the olive oil in the pot over medium-high heat until it shimmers. Add the lamb in a single layer, working in batches if needed; crowded meat releases moisture and will not brown well. Turn the pieces every few minutes until several sides are deeply golden, about 8 to 12 minutes total depending on the pot and batch size. Transfer browned lamb to a plate. If the pot looks dry between batches, add a small splash of oil.
- Soften the vegetables, about 9 minutes. Lower the heat to medium. Add the onion, carrots, and celery to the pot and cook for about 8 minutes, stirring and scraping up the browned bits. The vegetables should soften but do not need to brown deeply. Stir in the garlic and tomato paste and cook for 1 minute, just until fragrant and the paste darkens slightly. If the bottom begins to scorch, reduce the heat and stir in a tablespoon of broth.
- Add wine and build the braising liquid, about 3 minutes. Pour in the white wine and scrape the bottom of the pot to loosen the browned residue. Simmer for about 3 minutes, until the sharp alcohol aroma has eased and the liquid has reduced a little. Add the crushed tomatoes, broth, rosemary, thyme, and bay leaf. Return the lamb and any juices on the plate to the pot, then stir to distribute the ingredients.
- Braise until the lamb is nearly tender, 1 hour 25 minutes. Bring the liquid just to a gentle simmer, then cover the pot and lower the heat. Keep it at a quiet bubble rather than a rolling boil, which can make the meat firm and break it into dry strands. Stir once or twice during cooking and check that the bottom is not catching; add a little water or broth if the stew becomes unusually thick before the meat is tender.
- Add potatoes and finish cooking, about 30 minutes. Stir in the potatoes, cover, and simmer for about 25 minutes, until they are fork-tender and the lamb yields easily when pressed with a spoon. Add the frozen peas and cook uncovered for 5 minutes. Check the thickest lamb piece with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb. Braised shoulder will generally cook well beyond that temperature so it becomes tender. Remove the bay leaf, stir in the lemon juice, and let the stew rest off the heat for 10 minutes before serving. Taste and adjust salt, pepper, and lemon.
Tips
- Choose a braising cut. Boneless lamb shoulder has enough connective tissue to become succulent during a long simmer. Lamb leg is leaner and can turn dry if cooked for the same length of time, so if using it, check tenderness earlier and avoid extending the braise unnecessarily.
- Keep the simmer gentle. A few small bubbles around the edge are enough. If the stew boils vigorously, lower the heat; a heavy pot retains heat, so make small adjustments and give it a minute to respond.
- Use a practical wine substitute. If you do not cook with wine, replace the ¾ cup (180 ml) white wine with the same amount of broth and add 1 teaspoon (5 ml) extra lemon juice at the end. The stew will have less fruity depth, but the broth and tomato still make a savory base. Red wine also works and gives a darker, more robust flavor.
- Adjust thickness only near the end. The potatoes release some starch as they cook. If the finished stew is thinner than you like, simmer it uncovered for a few minutes; if it is too thick, loosen it with warm broth. Avoid adding flour directly to the pot, where it can clump.
Serving Suggestions
Serve the stew in warm bowls with parsley scattered over the top and crusty bread for catching the tomato-and-wine sauce. A simple green salad dressed with olive oil and vinegar provides a crisp contrast, while steamed green beans or sautéed greens work well if you want another vegetable without making the meal feel heavy. If you leave out the potatoes, spoon the stew over soft polenta, mashed potatoes, or buttered egg noodles.
For a relaxed dinner, set out grated Parmesan at the table, but use it sparingly so it does not cover the flavor of the lamb and herbs. A drizzle of good olive oil and a little extra lemon are also useful finishing touches. Because the stew is rich and filling, modest portions of a substantial side are usually enough.
Variations
Make it without potatoes: Leave them out and reduce the broth by about ½ cup (120 ml) if you prefer a thicker, meat-focused stew. Serve it over polenta, bread, or pasta. For a heartier vegetable mix, add 1 cup (150 g) diced fennel with the onion; it brings a mild anise note that pairs naturally with lamb.
Use red wine or stock: A dry red wine makes the sauce deeper and more pronounced, while broth keeps the flavor gentler. If using red wine, the color will be darker and the tomato may taste less bright. For a wine-free version, follow the substitution in the tips and finish with lemon to balance the richness.
Change the herbs or beans: Marjoram can stand in for thyme, and a small pinch of dried oregano gives a more assertive herb flavor. For a bean variation, stir in 1 can (15 oz / 425 g) drained cannellini beans during the last 10 minutes instead of peas. The beans make the stew creamier and more substantial; do not add them at the start or they may break down during the long braise.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more integrated the next day, though the potatoes may soften slightly as they sit. If you expect to freeze portions, the stew freezes well for up to 3 months in airtight freezer-safe containers; potatoes can become a little grainy after thawing, so you may prefer to freeze a portion before adding them.
Thaw frozen stew overnight in the refrigerator when possible. Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if needed. You can also microwave it in a covered, microwave-safe dish, stirring partway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and bring the sauce to a gentle simmer. Avoid repeatedly cooling and reheating the entire pot; warm only the amount you plan to serve.
Frequently Asked Questions
Can I make Italian lamb stew ahead?
Yes. Make it up to 2 days ahead, cool it promptly, and refrigerate it. Reheat gently on the stove, adding broth if the sauce has thickened. For the best potato texture, you can cook the lamb base ahead and add freshly cut potatoes while reheating, allowing about 25 minutes for them to become tender.
Can I make this in a slow cooker?
Yes, but browning the lamb and softening the vegetables in a skillet first will give the stew better flavor. Transfer them to the slow cooker with the tomatoes, broth, wine, and herbs. Cook on low until the lamb is tender, usually about 7 to 8 hours, or on high for about 4 to 5 hours; slow cookers vary. Add potatoes for the final 2 to 3 hours on low and peas for the final 15 minutes. Check tenderness and safe temperature rather than relying only on the clock.
Why is my lamb still tough?
It probably needs more time at a gentle simmer. Shoulder becomes tender as its connective tissue breaks down, and the timing can vary with the size of the cubes and the cut. Keep the pot covered and check every 10 to 15 minutes. If the lamb is dry and stringy, the heat may have been too high or the cut too lean.
Can I use bone-in lamb?
Yes. Lamb shoulder pieces with bone add flavor, but they take up more room and require extra care when serving. Use roughly 2½ to 3 lb (1.1 to 1.4 kg) bone-in shoulder to account for the bones, and simmer until the meat is tender and pulls away easily. Remove the bones before serving if you prefer, and check each bowl for small bones.
What can I use instead of fresh rosemary?
Use ½ teaspoon (0.5 g) dried rosemary for the 1½ teaspoons fresh called for here. Dried herbs are more concentrated, so avoid swapping them in equal volume. If rosemary is unavailable, thyme alone works, or add a little marjoram for a softer herbal note.
How do I know when the potatoes are done?
Slide the tip of a small knife or fork into a potato chunk; it should pass through without resistance, while the piece still holds its shape. If the lamb is tender before the potatoes, check the potatoes every few minutes and stop cooking as soon as they are ready. If the potatoes finish first, lift them out temporarily and return them when the peas go in.
Related
- Greek Chicken Stew with Tomatoes, Olives, and Orzo
- Greek Chicken Vegetable Soup with Lemon and Herbs
- Greek Chickpea Stew with Lemon and Herbs
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).