Main Title
Tender Lamb Stew

Your Name:

Your Email:

Friend's Email:

Message:

I saw this on Ziploc.com and thought you'd enjoy it, too.

NOTE: We never rent or sell email addresses. We will not retain your friends’ email information. For more information, check our privacy policy

Start with lamb shoulder or stewing meat, add the vegetables and potatoes, and this stew will practically cook itself. You can make this stew in an oven, but if you use a slow cooker, all you have to do is set it up in the morning, and the dish will be ready by evening.* Slow cooking makes this lamb especially tender, and the aroma from the rosemary and lamb while they stew will make your mouth water.

Brought to you by:

Ingredients:

Makes 4 Servings

2 pounds boneless lamb shoulder or lamb stewing meat, cut into 2-inch pieces
2 Tablespoons vegetable or olive oil
2 Tablespoons tomato paste
1 28-ounce can peeled whole tomatoes in juice
2 medium red potatoes, scrubbed, cut into 1-inch pieces, about 2 cups
3 medium carrots, peeled, cut into 1-inch pieces, about 2 cups
16 pearl onions, outer skins peeled, rinsed, root ends trimmed, about 2 cups
4 cups kale, rinsed, thick stems removed, cut into 2-inch strips (see helpful tips for kale substitutes)
2 Tablespoons fresh rosemary leaves, roughly chopped, or 1 Tablespoon dried, divided in half
1/2 teaspoon each, salt and pepper, or to taste

Optional
1 cup water (if needed)

Directions:

1.

Rinse lamb and pat dry with a paper towel. Heat oil over medium-high heat in a 5- to 6-quart Dutch oven or pot. (See below for slow cooker instructions.)
2.

Brown the lamb in batches, making certain not to overcrowd the bottom of the pot. Turn the pieces with tongs or a large wooden spoon to brown evenly on all sides, about 6-8 minutes per batch. Remove to a large bowl. Carefully pour off all the fat from the pot.
3.

Return the pot to the heat. Stir in the tomato paste and canned tomatoes and their juices, breaking up the tomatoes and scraping the bottom of the pot with a wooden spoon or heat-resistant spatula. Place the browned lamb back into the pot and stir. If necessary, add just enough water to barely cover the lamb. When the liquid comes to a boil, reduce the heat to medium-low so the liquid simmers. Simmer for 1 1/2 hours.
4.

While the lamb is stewing, prepare all the vegetables as listed under ingredients. After the lamb has cooked for 1 1/2 hours, add the vegetables and half the rosemary to the pot, stirring them into the stewing liquid. Continue to simmer for another 30 minutes until the lamb and vegetables are very tender.
5.

Stir in the remaining rosemary and season with salt and pepper. Serve warm.
Variation
*The instructions for making this dish in a slow cooker are the same as those shown above, with these modifications.
Slow cooker that can brown meat:
1.

Follow your slow cooker's instructions accordingly.
2.

Set your slow cooker on medium. The cooking time will be about 8 hours.
Slow cooker that cannot brown meat:
1.

Brown the lamb in a skillet.
2.

There's no need to pour off the fat because you will be moving the lamb to the slow cooker.
3.

Set your slow cooker on medium. The cooking time will be about 8 hours.

Chef's Note:

Main Title Tender Lamb Stew

Main Title
Tender Lamb Stew