Small Pot Lamb Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Slow-simmered lamb with potatoes and carrots in a rich broth, served in individual ramekins for intimate portions. This irish-inspired one pot ready in about 105 minutes pairs tablespoon olive oil, pound lamb shoulder, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 tablespoon olive oil
• 1 pound lamb shoulder
• 1 medium onion
• 2 medium carrots
• 2 medium potatoes
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add lamb shoulder (cubed 1-inch) and brown for 5 minutes, stirring occasionally.
2. Step 2: Add diced onion (1/2-inch) and carrots (1/2-inch) to the pot, cooking 3 minutes until softened.
3. Step 3: Return lamb to pot, then add potatoes (diced 1/2-inch), beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
4. Step 4: Bring to a simmer, cover, and reduce heat to low. Simmer 1 hour 30 minutes until lamb is fork-tender.
5. Step 5: Remove bay leaf. Transfer to individual ramekins for serving.