Lamb Stew

4.00 avg. rating (80% score) - 2 votes

Lamb Stew

We’ve been told that the velvety texture of this savory lamb stew with white wine and herbs can linger in the memory for years.

Total Time: 40
Yield: 6 servings


  • 3 garlic cloves, peeled and chopped
  • 1 bunch Italian parsley, divided
  • 1/4 small onion, roughly chopped
  • 3 tablespoons Dijon mustard
  • 1 teaspoon dried rosemary
  • Grated peel of 1 lemon
  • 6 tablespoons olive oil, divided
  • 2-1/2 pounds lamb shoulder, cut into 2-inch cubes
  • 5 anchovy fillets
  • 3/4 teaspoon red-pepper flakes (optional)
  • 1 cup dry white wine
  • 1/4 cup red-wine vinegar
  • 2 teaspoons flour


In the bowl of a food processor, make a marinade: Combine garlic, half the parsley, plus onion, mustard, rosemary, lemon peel, and 4 tablespoons olive oil, until finely chopped and emulsified.
In a medium-size bowl, combine lamb and marinade. Cover and refrigerate at least 4 hours or overnight. Then heat your oven to 350 degrees. In a heavy-bottomed casserole with high sides, heat remaining olive oil. Add anchovies and mash with a fork; then add red-pepper flakes (if you like). Add lamb (discarding marinade), and brown on all sides. Chop remaining parsley. Add white wine, vinegar, and 1 tablespoon parsley; bring to a boil. Turn down the heat and finish cooking 1 hour in the oven. When lamb is tender, remove to a plate, reserving sauce. Keep warm.
Place casserole on stovetop over medium-high heat. Sprinkle flour over sauce, and stir well. Add remaining parsley. When sauce thickens slightly, return lamb to casserole and stir. Serve immediately with couscous, fregula, or rice.
  • Robert

    Inadequate amount of vegetables. I would add 1-1/2 cups of rutabaga cubed, 1 onion chopped, 2 sticks of celery cut 1/8-inch thick, 1 cup of carrots, and 1-1/2 cups cabbage coarse chopped, and 1 cup of potatoes, cubed.


Leave a Comment

Enter Your Log In Credentials