Slow-Braised Lamb Stew with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting stew with tender lamb and earthy root vegetables, slow-simmered to develop deep flavor and perfect texture. This Irish-inspired St. Patrick’s Day recipe, ready in about 170 minutes, pairs lamb shoulder, olive oil, onion 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

• 1.5 pounds lamb shoulder
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 4 medium carrots
• 2 parsnips
• 2 cups beef broth
• 1 tablespoon thyme
• 1 bay leaf
• 1 teaspoon rosemary
• 4 medium potatoes

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season 1.5 pounds lamb shoulder cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown in batches for 2-3 minutes per side until golden, transferring to a plate as done.
2. Step 2: Add 1 diced large onion to the pot and cook for 3 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return the browned lamb to the pot, add 4 medium carrots (peeled and cut into 1/2-inch slices), 2 parsnips (peeled and cut into 1/2-inch slices), 2 cups beef broth, 1 tablespoon fresh thyme leaves, 1 bay leaf, 1 teaspoon dried rosemary, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, cover, and reduce heat to low. Simmer gently for 1.5 hours.
4. Step 4: Add 4 medium potatoes (peeled and cut into 1-inch cubes) and continue simmering for 30 minutes until potatoes are tender and the stew has thickened.