Welsh-Style Braised Lamb with Root Vegetables and Red Wine

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich, slow-braised lamb stew featuring tender meat and earthy root vegetables, inspired by the rugged landscapes of Welsh drama. This Welsh-inspired lamb recipe, ready in about 175 minutes, pairs lamb shoulder, cut into 2-inch pieces, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 pounds lamb shoulder, cut into 2-inch pieces
• 3 large, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 1 large, cleaned and sliced leek
• 1 1/2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 cloves, minced garlic cloves
• 2 tsp salt
• 1 tsp freshly ground black pepper

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

Instructions

1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 pounds lamb shoulder pieces with 2 tsp salt and 1 tsp black pepper, then brown in batches for 4 minutes per side until a deep crust forms. Remove and set aside.
2. Step 2: Add 1 large sliced leek, 3 sliced carrots, 2 sliced parsnips, and 4 minced garlic cloves to the pot. Sauté for 5-7 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 1 1/2 cups red wine, scraping the bottom of the pot to loosen browned bits, and simmer until reduced by half, about 5 minutes.
4. Step 4: Return the lamb to the pot along with 2 cups beef broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2 1/2 hours until lamb is fork-tender.
5. Step 5: Remove rosemary and thyme sprigs before serving. Adjust seasoning with salt and pepper as needed. Serve warm with crusty bread or mashed potatoes.