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A classic French Mediterranean lamb stew featuring tender chunks of lamb braised with vegetables, herbs, and red wine. This rustic dish combines aromatic garlic, thyme, and rosemary with tomatoes and root vegetables for a rich, warming dinner.
Prep
20 min
Cook
150 min
Total
170 min
Servings
6 srv
Difficulty
Medium
Calories
385 kcal
For 6 serving(s)
Per serving
Pat lamb chunks dry and season generously with salt and pepper
Heat olive oil in a large heavy-bottomed pot over medium-high heat and brown the lamb in batches until golden on all sides, about 3-4 minutes per batch, then set aside
In the same pot, sauté diced onions and garlic until softened and fragrant, approximately 3 minutes
Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux base
Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it reduce by half
Return the lamb to the pot and add beef broth, tomato paste, bay leaves, thyme, and rosemary, bringing to a simmer
Cover and braise for 90 minutes, then add carrots, potatoes, and celery, continuing to cook covered for another 45 minutes until meat is tender
Remove bay leaves, adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley
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