Braised Lamb and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply flavorful stew with tender lamb, earthy carrots, and potatoes simmered in aromatic herb broth. This Mongolian-inspired one-pot recipe, ready in about 110 minutes, pairs lamb shoulder, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds lamb shoulder
• 3 medium carrots
• 2 medium potatoes
• 1 large onion
• 3 cloves garlic
• 1 teaspoon fresh thyme
• 1/2 teaspoon fresh rosemary
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1.5 pounds lamb shoulder cubes and brown on all sides, 5-7 minutes total, then remove from pot.
2. Step 2: Add 1 large chopped onion to pot and cook until golden, 3 minutes. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook 1 minute, then add 2 cups beef broth, 1 teaspoon fresh thyme, and 1/2 teaspoon fresh rosemary. Return lamb to pot.
4. Step 4: Add 3 peeled and sliced carrots and 2 peeled and cubed potatoes. Bring to a simmer, cover, and reduce heat to low. Cook 1.5 hours until lamb is tender.
5. Step 5: Season with salt and pepper to taste and serve.