Slow-Cooked Irish Lamb Stew with Parsnips and Carrots

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply flavorful stew featuring tender lamb and sweet root vegetables, slowly cooked to meld the earthy Irish flavors. This Irish-inspired slow-cooker recipe, ready in about 440 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.

Prep: 20 min Cook: 420 min Serves 6 Irish cuisine 450 cal/serving

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Ingredients

1.5 lbs lamb shoulder
2 tbsp olive oil
1 large onion
3 cloves garlic
2 medium carrots
2 medium parsnips
1 cup beef broth
1 cup water
1 tsp dried rosemary
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 medium potatoes
1/4 cup fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large slow cooker over medium heat. Add 1.5 lbs lamb shoulder, cut into 1-inch cubes, and brown for 5 minutes per side until golden brown.
Step 2: Add 1 large onion, diced, and 3 cloves garlic, minced, stirring to combine. Cook for 2 minutes until fragrant.
Step 3: Stir in 2 medium carrots, peeled and sliced, and 2 medium parsnips, peeled and sliced. Pour in 1 cup beef broth and 1 cup water, then add 1 tsp dried rosemary, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
Step 4: Cover and cook on low for 6-7 hours until lamb is fork-tender.
Step 5: Add 2 medium potatoes, peeled and diced, and cook for an additional 30 minutes until potatoes are tender.
Step 6: Remove the bay leaf, then stir in 1/4 cup fresh parsley, chopped. Serve immediately.