Slow-Cooked Lamb and Potato Stew with Onions

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Tender lamb and potatoes simmered with caramelized onions in a savory broth, perfect for chilly days. This Asian-inspired one-pot recipe, ready in about 140 minutes, pairs lamb shoulder, potatoes, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lbs lamb shoulder
• 2 cups potatoes
• 1 cup yellow onions
• 1 cup carrots
• 3 cloves minced garlic
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Season 1.5 lbs lamb shoulder cubes with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides, about 3-4 minutes per batch, then set aside.
3. Step 3: Add 1 cup sliced yellow onions to the pot and cook for 5 minutes until softened and golden. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Return seared lamb to the pot, then add 2 cups vegetable broth, 2 cups cubed potatoes, 1 cup sliced carrots, and 1 tsp dried thyme. Stir to combine.
5. Step 5: Bring to a simmer, cover, and reduce heat to low. Simmer gently for 2 hours, or until lamb is fork-tender and potatoes are cooked through. Taste and adjust salt and pepper if needed.