Slow-Braised Irish Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender lamb slowly cooked with hearty root vegetables and aromatic herbs in a rich broth, perfect for a comforting Irish-inspired meal. This Irish-inspired St. Patrick’s Day recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, onion, chopped, celery stalks, 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 pounds lamb shoulder, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 1 large onion, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Toss 2 pounds lamb shoulder cubes in 2 tablespoons all-purpose flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper, shaking off excess flour. Brown lamb in batches for 3-4 minutes per side until golden and crusty, then set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Return the lamb to the pot along with 3 sliced carrots, 2 chopped parsnips, 4 cups beef broth, 3 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until lamb is tender and vegetables are cooked through.
4. Step 4: Remove herb sprigs and bay leaves. Adjust seasoning with additional salt and black pepper if needed before serving hot.