Rosemary-Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A slow-simmered stew with tender lamb and earthy vegetables, flavored with fresh rosemary. This British-inspired comfort-food recipe, ready in about 160 minutes, pairs boneless lamb shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 boneless lamb shoulder
• 4 medium carrots
• 3 medium parsnips
• 1 large red onion
• 2 tablespoons fresh rosemary
• 1 can (14 oz) diced tomatoes
• 3 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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

Instructions

1. Step 1: Pat 1.5 pounds boneless lamb shoulder dry, season with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear in 2 tablespoons olive oil in a large Dutch oven over medium-high heat for 3 minutes per side until browned.
2. Step 2: Add 1 chopped red onion, 4 diced carrots, and 3 diced parsnips to the pot, stirring to coat in the fat. Add 2 tablespoons fresh rosemary, 1 can diced tomatoes, and 3 cups beef broth, then bring to a simmer.
3. Step 3: Reduce heat to low, cover, and simmer gently for 2 hours until lamb is fork-tender and vegetables are soft.
4. Step 4: Remove lamb, shred with two forks, and return to the pot. Simmer uncovered for 15 minutes to thicken the sauce until it coats the back of a spoon.