Slow-Simmered Irish Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A deeply flavorful stew featuring fall-apart lamb and seasonal root vegetables in a savory herb-infused broth, ideal for chilly evenings. This Irish-inspired one-pot recipe, ready in about 145 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 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 tbsp olive oil
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 2 medium, peeled and cut into 1/2-inch rounds carrots
• 2 medium, peeled and cut into 1/2-inch rounds parsnips
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 4 cups lamb stock
• 1 tsp dried thyme
• 2 bay leaves

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then brown on all sides for 8 minutes total.
2. Step 2: Add 1 large onion, finely chopped, and 2 minced garlic cloves, and cook for 3 minutes until translucent and fragrant.
3. Step 3: Add 4 cups lamb stock, 1 tsp dried thyme, and 2 bay leaves, then bring to a simmer. Cover and reduce heat to low, cooking for 1 hour.
4. Step 4: Add 2 medium carrots cut into 1/2-inch rounds, 2 medium parsnips cut into 1/2-inch rounds, and 3 medium potatoes cut into 1-inch cubes. Stir to combine, cover, and simmer for 45 minutes until vegetables are tender and meat is fork-tender.
5. Step 5: Discard bay leaves, then adjust seasoning with salt and pepper to taste.