Falkland Island Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A hearty stew featuring tender Falkland Island lamb simmered with an assortment of root vegetables, creating a comforting and rustic meal. This British-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, carrots, peeled and chopped, parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 2 lbs lamb shoulder, cubed
• 2 cups carrots, peeled and chopped
• 1 cup parsnips, peeled and chopped
• 2 cups potatoes, peeled and cubed
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat until hot but not smoking.
2. Step 2: Add 2 lbs cubed lamb shoulder, searing until browned on all sides, about 5-7 minutes.
3. Step 3: Remove lamb and set aside; in the same pot, add 1 large diced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
5. Step 5: Return the lamb to the pot and pour in 1 cup red wine, scraping up browned bits; simmer 5 minutes.
6. Step 6: Add 4 cups beef broth, 2 cups chopped carrots, 1 cup chopped parsnips, 2 cups cubed potatoes, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
7. Step 7: Bring stew to a boil, then reduce to low heat and cover; simmer for 1 hour 45 minutes until lamb is tender and vegetables are cooked through.