Pine Needle-Infused Colorado Lamb Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A robust lamb stew infused with pine needle essence, evoking the forests surrounding Colorado’s national parks, slow-cooked with root vegetables and herbs. This mediterranean-inspired lamb ready in about 120 minutes pairs lamb shoulder, cut into 1-inch cubes, salt, black pepper 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, cut into 1-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cloves garlic cloves, minced
• 2 tbsp fresh pine needles, chopped finely
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• 2 medium potatoes, peeled and cubed
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Season 2 lbs lamb shoulder cubes with 1 1/2 tsp salt and 1 tsp black pepper. Toss with 2 tbsp all-purpose flour to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Brown the lamb in batches for 4-5 minutes per batch until deep golden on all sides. Remove and set aside.
3. Step 3: In the same pot, add 1 large chopped yellow onion, 3 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until softened and aromatic.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp finely chopped fresh pine needles, cooking for 1 minute until fragrant.
5. Step 5: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until it darkens.
6. Step 6: Pour in 1 cup red wine, scraping the brown bits from the pot bottom, and simmer until reduced by half (about 5 minutes).
7. Step 7: Return the browned lamb to the pot along with 3 cups beef broth, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 1 bay leaf.
8. Step 8: Bring to a gentle boil, reduce heat to low, cover, and simmer for 1 hour.
9. Step 9: Add 2 peeled and cubed potatoes, cover again, and cook an additional 30 minutes until lamb and potatoes are tender.
10. Step 10: Remove bay leaf, adjust seasoning with salt and pepper to taste, and serve hot.