Falkland Lamb & Root Vegetable Stew
A hearty, slow-simmered stew featuring tender lamb shoulder and earthy root vegetables, finished with a touch of rosemary for warmth. This general-inspired one pot ready in about 145 minutes pairs lamb shoulder, medium, peeled and diced carrots, medium, peeled and diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Falkland Lamb & Root Vegetable Stew take to make?
Total time is about 145 minutes (25 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Falkland Lamb & Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Falkland Lamb & Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Falkland Lamb & Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Falkland Lamb & Root Vegetable Stew?
General one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 120-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
