Slow-Simmered Lamb and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty, aromatic stew featuring tender lamb and seasonal root vegetables simmered in a savory broth until deeply flavorful. This irish-inspired one pot ready in about 110 minutes pairs Lamb shoulder, medium Carrots, medium Potatoes 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.

Ingredients

• 1.5 lbs Lamb shoulder
• 3 medium Carrots
• 3 medium Potatoes
• 1 large Yellow onion
• 3 Garlic cloves
• 4 cups Chicken broth
• 2 sprigs Fresh thyme
• 2 Bay leaves
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Pat the lamb shoulder cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer without crowding and sear for 3-4 minutes per side until browned, then remove and set aside.
2. Step 2: Add the chopped yellow onion to the pot and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Return the browned lamb to the pot, then add the sliced carrots, cubed potatoes, 4 cups chicken broth, 2 thyme sprigs, and 2 bay leaves. Bring to a gentle simmer, then cover and reduce heat to low. Cook uncovered for 1 hour and 30 minutes, or until the lamb is tender and vegetables are cooked through, stirring occasionally.