Equipment
Ingredients
Lamb and Seasoning
- 800 g lamb shoulder, diced into 3cm cubes
- 30 g plain flour
- 5 g fine sea salt
- 2 g black pepper, freshly ground
- 30 ml olive oil
Aromatics and Vegetables
- 200 g yellow onion, diced
- 200 g carrots, peeled and sliced
- 100 g celery, diced
- 15 g garlic, minced
- 400 g waxy potato, cubed
Liquids and Herbs
- 150 ml dry white wine
- 750 ml chicken stock, low sodium
- 5 g fresh rosemary, whole sprigs
- 5 g fresh thyme, whole sprigs
- 2 bay leaf
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 534 kcal
- Protein
- 47 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 1381 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 120 mg
- Potassium
- 1469 mg
- Calcium
- 110 mg
- Iron
- 6.8 mg
- Magnesium
- 91 mg
- Phosphorus
- 457 mg
- Zinc
- 8.5 mg
- Vitamin A
- 439 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 2.0 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 4.8 mcg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.51 mg
- Niacin
- 12.7 mg
- Folate
- 50 mcg
- Water
- 562 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, toss the diced lamb shoulder with the plain flour, fine sea salt, and black pepper until the meat is evenly coated.
Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb pieces in batches, searing until deeply browned on all sides, about 8 minutes per batch. Transfer the browned lamb to a clean plate and set aside.
Lower the heat to medium. Add the diced yellow onion, sliced carrots, and diced celery to the pot. Sauté until the onions are softened and translucent, about 5 to 7 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Pour in the dry white wine to deglaze the pot, using a wooden spoon to vigorously scrape up all the flavorful browned bits from the bottom. Simmer until the wine has reduced by half.
Return the seared lamb and any resting juices to the pot. Pour in the chicken stock and add the fresh rosemary, fresh thyme, and bay leaves. Bring the liquid to a boil, then immediately reduce the heat to low to maintain a gentle simmer around 90°C/195°F. Cover tightly and cook for 1 hour.
Stir in the cubed waxy potatoes. Cover and continue to simmer for another 30 to 40 minutes, or until the potatoes are tender and the lamb is falling apart. The lamb will reach well above the safe internal temperature of 74°C/165°F during this long braise.
Remove the pot from the heat. Carefully fish out and discard the rosemary stems, thyme stems, and bay leaves. Let the stew rest uncovered for 10 minutes before serving so the sauce can settle and thicken slightly.
Chef's Notes
- Using a dry white wine instead of the standard red wine keeps the flavor profile lighter and allows the delicate, pastoral flavor of the lamb to shine through without becoming overly heavy or muddy.
- Lamb shoulder is heavily marbled with fat and connective tissue. Searing it thoroughly not only builds a deep flavor base through the Maillard reaction but also helps render out some of the excess surface fat.
- To achieve a beautifully clear stew, skim off any excess fat or grey foam that rises to the surface during the first 15 minutes of simmering the stock.
- Stews like this always taste noticeably better on the second day. The overnight resting period in the refrigerator allows the natural gelatin from the meat to set and gives the aromatic compounds time to fully intermingle.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor improves significantly on the second day.
Freezer: 3 months — Freeze in portion-sized containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until bubbling and heated completely through.
Troubleshooting
Lamb is tough and chewy
Cause: The stew was not simmered long enough to break down the dense connective tissue in the shoulder cut.
Fix: Return the pot to a low simmer and continue cooking for another 30 to 45 minutes until the meat is tender.
Prevention: Ensure the stew cooks for the full designated time, and always test a piece of meat before removing from the heat completely.
Sauce is too thin
Cause: Insufficient reduction, too much stock, or not enough flour used during the initial dredging phase.
Fix: Mix 10g of cornstarch with 15ml of cold water to form a slurry, stir it into the simmering stew, and cook for 3 minutes until thickened.
Prevention: Ensure the meat is thoroughly coated in flour before searing, and measure liquids carefully.
Potatoes have disintegrated into mush
Cause: Using a floury baking potato instead of a waxy variety, or boiling the stew too vigorously.
Fix: Cannot be fixed, but the disintegrated potatoes will deliciously thicken the broth.
Prevention: Always use firm, waxy potatoes like Charlotte or baby potatoes for long stews, and maintain a gentle simmer rather than a rolling boil.
Cultural Context
While red wine and beef are a classic culinary combination, traditional British spring stews frequently pair tender lamb with dry white wine or light stock. The inclusion of firm, waxy potatoes reflects the agricultural heritage of the British Isles, where root vegetables were historically essential for bulking up meals through harsh winters. Utilizing an economical, heavily exercised cut like the shoulder transforms tough meat into a melt-in-the-mouth centerpiece through the magic of slow, gentle braising.
