Slow-Braised Lamb with Mongolian Spices and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender lamb slow-braised in a fragrant blend of traditional Mongolian spices paired with hearty root vegetables, perfect for a warming meal. This asian-inspired lamb ready in about 155 minutes pairs bone-in lamb shoulder, sunflower oil, large, diced yellow 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

• 2 lbs bone-in lamb shoulder
• 2 tbsp sunflower oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 1 tbsp minced fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1 tsp salt
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 3 medium, peeled and quartered potatoes
• 3 cups beef broth
• 2 dried bay leaves
• 3 fresh thyme sprigs
• 2 sliced for garnish scallions

Instructions

1. Step 1: Pat 2 lbs bone-in lamb shoulder dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp sunflower oil in a large heavy pot over medium-high heat until shimmering, then sear the lamb on all sides for 4-5 minutes per side until deeply browned.
2. Step 2: Remove lamb and reduce heat to medium. Add 1 large diced yellow onion, 4 minced garlic cloves, and 1 tbsp minced fresh ginger to the pot. Sauté for 4 minutes until the onion is translucent and aromatic.
3. Step 3: Stir in 1 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute until fragrant. Return lamb to the pot and add 3 cups beef broth, 2 dried bay leaves, and 3 fresh thyme sprigs.
4. Step 4: Bring to a simmer, cover with a tight-fitting lid, and reduce heat to low. Cook gently for 1.5 hours.
5. Step 5: After 1.5 hours, add 3 medium peeled and quartered potatoes, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips. Cover and cook for another 45 minutes until lamb and vegetables are fork-tender.
6. Step 6: Remove bay leaves and thyme sprigs. Adjust seasoning with salt if needed. Serve hot, garnished with 2 sliced scallions for a fresh finish.