Stew with leg of lamb is a hearty one-pot meal of browned lamb, potatoes, carrots, and herbs simmered in a savory broth until tender. Leg meat is leaner than shoulder, so gentle cooking and a covered pot help it soften without drying out; the result is a cozy stew with a rich, spoonable sauce.
Ingredients
- 2½ lb (1.13 kg) boneless leg of lamb, trimmed and cut into 1½-inch (4 cm) pieces
- 1½ tsp (7.5 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour, optional, for a slightly thicker stew
- 2 tbsp (30 ml) olive oil, divided
- 1 large yellow onion, about 10 oz (280 g), chopped
- 2 medium celery stalks, about 4 oz (115 g), chopped
- 3 garlic cloves, about 15 g, finely chopped
- 2 tbsp (32 g) tomato paste
- 1 cup (240 ml) dry red wine, or additional broth
- 3 cups (720 ml) low-sodium beef or lamb broth
- 1 tsp (2 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
- 3 medium carrots, about 10 oz (280 g), peeled and cut into thick pieces
- 1 cup (150 g) frozen peas
- 1 tbsp (15 ml) lemon juice, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the lamb. Pat the lamb dry with paper towels; dry surfaces brown more effectively than damp ones. Season it with the salt and pepper. If you want a thicker, more gravy-like sauce, toss the pieces with the flour until lightly coated. Leave the flour out for a looser broth or a gluten-free stew; the sauce can be thickened later with a cornstarch slurry if desired.
- Brown the meat in batches. Heat 1 tablespoon (15 ml) of the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Add enough lamb to cover the bottom without crowding it. Brown the pieces on several sides, about 5 to 6 minutes per batch, then transfer them to a plate. Add the remaining oil as needed and brown the rest. Crowding makes the lamb release moisture and steam rather than develop a deep brown crust, so use three batches if your pot is small. The browned bits on the base of the pot will flavor the broth.
- Cook the aromatics. Lower the heat to medium. Add the onion and celery and cook for about 5 minutes, stirring and scraping up the browned bits. Add the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly. If the pot looks dry, add a spoonful of broth rather than letting the garlic scorch.
- Deglaze and start the braise. Pour in the wine and bring it to a gentle simmer, scraping the bottom of the pot to release any browned pieces. Cook for 3 minutes, then add the broth, thyme, bay leaf, and browned lamb with any juices from the plate. Bring the liquid just to a simmer. Cover the pot, reduce the heat to low, and cook gently for 1 hour 20 minutes. Look for occasional small bubbles, not a rolling boil; vigorous boiling can make lean leg meat firm and cause the liquid to evaporate too quickly.
- Add the vegetables. Stir in the potatoes and carrots, making sure most are tucked into the liquid. Cover again and simmer gently for 30 minutes, or until the vegetables are tender when pierced with a knife and the lamb is easy to cut with a fork. Check the pot once or twice; if the liquid has reduced more than you like, add ½ cup (120 ml) of broth or water. If the vegetables are not tender yet, continue cooking in 5-minute intervals.
- Check temperature and finish. For food safety, USDA FSIS gives whole cuts of lamb a safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. Check the center of a large lamb piece; this long braise should take it beyond that minimum as it becomes tender. Stir in the frozen peas and cook for 5 minutes, until hot. Remove the bay leaf, then stir in the lemon juice. Taste the broth and adjust salt, pepper, or lemon. Sprinkle with parsley and serve hot.
Tips
- Keep the simmer low. A covered pot at a gentle simmer gives the lamb time to soften while limiting moisture loss. If the stew boils hard, lower the burner; a heat diffuser can help on a stove that runs hot.
- Choose a wine substitute that suits the meal. Dry red wine adds acidity and depth, but it is optional. Replace it with the same amount of broth and add an extra teaspoon of lemon juice at the end if the finished stew tastes flat. Avoid sweet wine, which can make the sauce taste sugary.
- Use the right potato if you can. Waxy or all-purpose potatoes hold their shape better through a long simmer. Starchy baking potatoes still work, but they may break down and make the broth thicker; stir gently so they do not turn to mash.
- Do not rush the browning or over-thicken. Brown the lamb in uncrowded batches, but keep each batch brief enough that the flour coating does not burn. If the stew needs more body at the end, mix 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water, stir in half, and simmer for 1 to 2 minutes before deciding whether to add the rest.
Serving Suggestions
Serve the stew in warm bowls with plenty of broth and a scatter of fresh parsley. Crusty bread, dinner rolls, or a slice of sourdough makes it easy to catch the sauce. For a fuller table, pair it with a simple green salad dressed with vinaigrette; its crisp, bright flavors balance the stew’s soft vegetables and savory lamb.
If you prefer a more substantial side, spoon the stew over buttered egg noodles, mashed potatoes, or soft polenta. Keep the side lightly seasoned because the braising liquid is already savory. A little extra lemon at the table can brighten individual portions, especially if the stew has been made ahead and the flavors have mellowed overnight.
Variations
Make it without wine: Use broth in place of the wine, as listed above. For extra depth, add 1 teaspoon (5 ml) of red wine vinegar with the lemon juice at the end, tasting as you go. Vinegar is sharper than wine, so a small amount is enough.
Add more vegetables: Parsnips, turnips, or rutabaga can replace some of the potatoes or carrots. Cut them into similarly sized chunks so they cook evenly. Add green beans during the final 15 minutes rather than at the beginning, since they become limp if simmered for the full time.
Use fresh herbs: Replace dried thyme with 1 tablespoon (3 g) fresh leaves, or add a small rosemary sprig during the braise and remove it before serving. Rosemary is more assertive than thyme, so use a little rather than adding both in large amounts.
Make it gluten-free: Skip the flour when seasoning the lamb and check that the broth is labeled gluten-free. If you want a thicker sauce, use the cornstarch slurry described in the tips. Leg of lamb, potatoes, carrots, and the other basic ingredients do not need flour to cook properly.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers so they chill evenly. The stew keeps for 3 to 4 days in the refrigerator. The potatoes may soften slightly as they sit, but the broth often tastes even more rounded the next day. If you plan to freeze it, cool it promptly, pack it in airtight freezer-safe containers, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheat only the portion you need on the stovetop over medium-low heat, stirring gently and adding a splash of broth or water if the sauce has thickened. Heat until steaming throughout and check with a food thermometer: leftovers should reach 165°F (74°C). In a microwave, cover the bowl loosely, stir partway through, and check several spots for even heating. Avoid repeated cycles of cooling and reheating; refrigerate any uneaten reheated portion promptly.
Frequently Asked Questions
Can I use bone-in leg of lamb?
Boneless leg is easiest for a stew because it can be cut into even pieces. You can use bone-in leg, but it is harder to cube neatly and you will need to remove the bone and trim the meat before cooking. The amount of usable meat varies, so buy enough to provide about 2½ pounds (1.13 kg) of trimmed lamb. A bone can add flavor to the braising liquid, but it takes up pot space and should be removed before serving.
Can I make this stew with lamb shoulder instead?
Yes. Shoulder has more connective tissue and fat, which makes it well suited to long braising and gives the sauce a richer feel. Cut it into the same size pieces and follow the method, but expect it may need an extra 15 to 30 minutes of covered simmering. Judge tenderness with a fork rather than relying only on the clock; pieces should yield easily without falling apart completely.
Why is my lamb still tough after simmering?
It may simply need more time. Lamb can remain firm before its connective tissue softens, so continue cooking at a gentle simmer in 10- to 15-minute intervals and check again. A hard boil is not a shortcut: it can make the meat seem tighter while reducing the broth too fast. Also confirm that the lid fits well and that there is enough liquid to keep the stew moist.
Can I prepare the stew a day ahead?
Yes. Cook it fully, cool and refrigerate it within 2 hours, then cover and chill. Reheat gently the next day to 165°F (74°C). If you want the potatoes to hold a firmer texture, you can cook the lamb and broth ahead, chill them, and add freshly cut potatoes and carrots while reheating; allow enough time for the vegetables to become tender before serving.
Can I cook this in a slow cooker?
Yes, though browning the lamb and cooking the onion, celery, garlic, and tomato paste on the stovetop first will build more flavor. Transfer those ingredients to the slow cooker with the broth, wine, thyme, and bay leaf. Cook on low until the lamb is tender, usually about 6 to 7 hours, then add potatoes and carrots for the final 2 to 3 hours, checking for tenderness. Slow cookers vary, so use the food-safety temperature guidance above and check doneness before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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