Slow-Simmered Lamb and Potato Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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 drafted and published.

A comforting stew featuring tender lamb, potatoes, and carrots simmered in a rich broth with fresh herbs for a hearty meal. This Irish-inspired one-pot recipe, ready in about 90 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 500 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.

Prep: 20 min Cook: 70 min Serves 4 Irish cuisine 500 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs lamb shoulder
2 tbsp olive oil
1 large onion
2 carrots
2 potatoes
3 cloves garlic
4 cups chicken broth
1 tsp dried thyme
1 bay leaf
2 tbsp all-purpose flour
2 tbsp cold water
for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then brown on all sides for 5 minutes until golden.
Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Stir in 2 peeled and sliced carrots and 2 peeled and diced potatoes.
Step 3: Pour in 4 cups chicken broth, add 1 tsp dried thyme and 1 bay leaf, then bring to a simmer. Cover and cook on low heat for 1 hour until lamb is fork-tender.
Step 4: Remove bay leaf. In a small bowl, mix 2 tbsp all-purpose flour with 2 tbsp cold water to form a slurry. Stir into the stew and cook for 5 minutes until thickened, stirring until sauce coats the back of a spoon.
Step 5: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.