Rustic Hearthside Lamb Stew

A slow-braised countryside classic filled with warmth, herbs, and hearthside comfort. Made with time, meant to be shared.

Ingredients

• 2 lbs lamb shoulder, cut into rustic chunks
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 cloves garlic, smashed
• 3 carrots, cut into thick coins
• 2 parsnips, chopped
• 2 potatoes, cubed
• 1 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef or lamb broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt & cracked pepper
• Optional: a splash of balsamic for depth

Instructions

1. Brown the lamb: heat the oil in a heavy pot and sear the lamb until deep golden.
2. This is where the rustic flavour begins.
3. Build the base: add the onion and garlic; cook until fragrant.
4. Stir in the tomato paste and let it toast for 1 minute.
5. Deglaze: pour in the red wine and scrape the browned bits from the bottom.
6. Slow simmer: add the broth, rosemary, thyme, bay leaf, carrots, parsnips, and potatoes. Season generously.
7. Cook low and slow: simmer 1½–2 hours until the lamb is tender and the broth is silky.
8. Finish: taste and adjust seasoning.
9. Add a splash of balsamic if you want a deeper, rustic sweetness.

Ladle into a wide bowl, drizzle with olive oil, and serve with crusty bread.