Falkland Lamb & Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, slow-simmered stew featuring tender lamb shoulder and earthy root vegetables, finished with a touch of rosemary for warmth. This one-pot recipe, ready in about 145 minutes, pairs lamb shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs lamb shoulder
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 2 large, diced potatoes
• 1, finely chopped yellow onion
• 3 cloves, minced garlic
• 4 cups beef broth
• 1 tbsp, chopped fresh rosemary
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Pat the lamb shoulder dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a heavy pot over medium-high heat and sear the lamb in batches until browned on all sides, about 4-5 minutes per side.
2. Step 2: Remove lamb and add the chopped onion and minced garlic to the pot. Sauté for 3 minutes until softened. Stir in the diced carrots, parsnips, and potatoes, cooking for 2 minutes to coat in oil.
3. Step 3: Sprinkle flour over vegetables and stir for 1 minute to cook off raw flour taste. Gradually pour in 4 cups beef broth while scraping browned bits from the pot bottom.
4. Step 4: Return seared lamb to the pot, add chopped rosemary, and bring to a gentle simmer. Cover and reduce heat to low. Simmer for 2 hours, or until lamb is fork-tender and vegetables are soft.