Gordon Ramsay's Classic Lamb Stew (Print version)
Tender lamb shoulder, potatoes, carrots, herbs, and peas simmered into a rich, cozy stew with a Ramsay-style focus on browning and layered flavor.
# Ingredients:
For the lamb
01 -
2 1/4 lb (1 kg) lamb shoulder, trimmed and cut into 1 1/2-inch chunks
02 -
1 1/2 teaspoons kosher salt, plus more to taste
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons olive oil, divided
For the stew
05 -
1 large yellow onion, diced
06 -
3 medium carrots, cut into thick coins
07 -
2 celery stalks, sliced
08 -
4 garlic cloves, minced
09 -
2 tablespoons tomato paste
10 -
1 cup (240 ml) dry red wine, or extra stock
11 -
3 cups (720 ml) gluten-free lamb stock or beef stock
12 -
1 lb (450 g) baby potatoes, halved
13 -
2 sprigs fresh rosemary
14 -
4 sprigs fresh thyme
15 -
2 bay leaves
16 -
1 cup (140 g) frozen peas
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Pat the lamb very dry with paper towels. Season all over with kosher salt and black pepper.
02 -
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the lamb in 2-3 batches until deeply colored on several sides, adding more oil as needed. Transfer to a plate.
03 -
Lower the heat to medium. Add the onion, carrots, and celery to the same pot and cook for 6-8 minutes, scraping the bottom often. Stir in the garlic and cook for 30 seconds.
04 -
Add the tomato paste and cook for 1 minute, stirring until it darkens slightly and coats the vegetables.
05 -
Pour in the red wine and scrape up the browned bits from the bottom. Simmer for 3-4 minutes, until reduced by about half.
06 -
Return the lamb and any juices to the pot. Add the stock, potatoes, rosemary, thyme, and bay leaves. Bring to a simmer, cover, and cook gently for about 1 1/2 hours, until the lamb is fork-tender.
07 -
Remove the herb stems and bay leaves. Stir in the peas and simmer for 5 minutes. Taste and adjust salt and pepper.
08 -
Let the stew rest off the heat for 10 minutes. Ladle into bowls and finish with chopped parsley.
# Good to know:
01 -
Best with lamb shoulder because it becomes tender during a long simmer.
02 -
The stew can be made 1 day ahead and reheated gently.
03 -
Use gluten-free stock if serving gluten-free guests.