This savory Italian Lamb Stew recipe makes a delicious, rich stew with lamb that just melts in your mouth! This dish is a comforting and hearty one-pot stew with plenty of vegetables.
When I was growing up, my Italian grandmother used to make tomato sauce that would cook all day with all different types of meat in it and served it on pasta. I always loved it and this dish was inspired by those Sunday dinners.
Here’s how to make it…
Heat some oil in a large pot over medium heat. Add the lamb and brown on all sides (I did this in two batches so not to crowd the pan).
Remove the lamb from the pan and set aside. Add the onions to the same pan and cook until translucent (about 5 minutes).
Add the garlic and cook another minute. Add the vegetables and cook another minute or so.
Coat with tomato paste and cook another minute.
Add the wine and raise the heat to medium-high heat. Cook the wine until it reduces in half. You can also scrape up and stir in anything that may have stuck to the bottom of the pan. Return the lamb to the pan. Stir in the tomatoes and stock.
Add the parsley and salt & pepper to taste. Cover and simmer on the lowest heat for 1 ½ hours. Serve on pasta and enjoy.
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Cooking tips:
- If you plan to make this stew ahead and freeze (see the FAQs below for freezing instructions), skip the tomato paste. Stews with a thickening agent added will cause the vegetables to break down too much and become mushy.
FAQs
- Can Lamb Stew be frozen? Yes, Lamb Stew freezes fine as long as no thickening agent is added (see the tip above). Thickening agents can cause the soup to break down vegetables too much and cause them to become mushy and unpleasant. If you’re making it and want to freeze it, skip any thickening until you reheat.
- How do you to freeze Lamb Stew? Cool the stew completely and freeze ia n covered airtight, freezer-safe container or heavy-duty freezer bags.
- How long will Lamb Stew last in the refrigerator? When Lamb Stew is properly stored, it will last for 3 to 4 days in the refrigerator.
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Italian Lamb Stew
An Italian braised lamb stew with thick, rich gravy – an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish.
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Ingredients
2
pounds
Lamb stew meat
cubed
2
tablespoons
flour
4
tablespoons
olive oil
1
large onion
chopped
2
cloves
garlic
chopped
2
large carrots
sliced
2
stalks celery
sliced
1
tablespoon
tomato paste
1
cup
white wine
3
cups
lamb stock
or beef stock
1
14.5oz
can crushed tomatoes
A good handful fresh parsley
chopped
salt and pepper
to taste
grated Parmesan cheese for serving
1
pound
pasta of your choice
opitional
Instructions
Season the lamb with salt & pepper and coat with the flour.
Heat the oil in a large pot over medium heat. Add the lamb and brown on all sides (I did this in two batches so not to crowd the pan).
Remove from the pan and set aside.
Add the onions to the same pan and cook until translucent (about 5 minutes). Add the garlic and cook another minute.
Add the carrots and celery and cook for another few minutes. Coat with the tomato paste and cook an additional minute.
Add the wine and raise the heat to medium-high heat. Cook the wine until it reduces in half. You can also scrape up and stir in anything that may have stuck to the bottom of the pan.
Return the lamb to the pan. Stir in the tomatoes and stock. Add the parsley and salt & pepper to taste.
Cover and simmer on the lowest heat for 1-½ hours.
If using, Bring a large pot of water to a boil and cook according to the package instructions.
Serve the stew on top of the pasta & sprinkle with grated Parmesan cheese.
Recipe Notes
Please note: As it's optional, the nutritional information does not include the pasta.
Nutrition Facts
Italian Lamb Stew
Amount Per Serving
Calories 361
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 4g
20%
Cholesterol 98mg
33%
Sodium 314mg
13%
Potassium 611mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 33g
66%
Vitamin A
69.9%
Vitamin C
4.7%
Calcium
3.7%
Iron
17.4%
* Percent Daily Values are based on a 2000 calorie diet.
Update Notes: This recipe was originally published April 3, 2015, but was re-published in February of 2018 to add new images, show step by step instructions, and add nutritional information to the recipe card.
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