Underground Shelter Lamb Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty lamb stew packed with tender root vegetables and earthy herbs, inspired by the resilience required in confined spaces. This mediterranean-inspired lamb ready in about 140 minutes pairs lamb shoulder, trimmed and cubed, medium carrots, peeled and chopped, medium parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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, trimmed and cubed
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 sprigs fresh rosemary sprigs
• 3 sprigs fresh thyme sprigs
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 celery stalks, chopped
• 1/2 cup red wine (optional)

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Toss 1.5 lbs cubed lamb shoulder with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper, then brown the lamb in batches for 4-5 minutes until deeply caramelized on all sides. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 chopped celery stalks, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté over medium heat for 6-7 minutes until vegetables soften and onion becomes translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and becomes fragrant. If using, pour in 1/2 cup red wine and simmer for 3 minutes to reduce slightly.
4. Step 4: Return the browned lamb to the pot and pour in 4 cups beef broth. Add 2 sprigs fresh rosemary and 3 sprigs fresh thyme, then bring to a gentle simmer.
5. Step 5: Cover, reduce heat to low, and cook for 1.5 to 2 hours, stirring occasionally, until lamb and vegetables are tender and stew thickens. Adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving.