- Main
- Lamb
- One pot
- Make-ahead
- Stovetop
- Oven
Ingredients
- 2 1/2 lb
boneless lamb shoulder, trimmed and cut into 1 1/2-inch chunks
kosher salt, to taste
black pepper, to taste
- 2 tbsp
all-purpose flour
- 2 tbsp
neutral oil
- 2 tbsp
unsalted butter
- 2
large leeks, white and pale green parts only, halved, washed well and sliced 1/2 inch thick
- 1
yellow onion, diced
- 3 cloves
garlic, minced
- 1 tbsp
tomato paste
- 3/4 cup
pearl barley, rinsed
- 7 cups
lamb or beef stock
- 2
bay leaves
- 3 sprigs
fresh thyme
- 4
medium carrots, peeled and cut into 1-inch pieces
- 1 lb
turnip or rutabaga, peeled and cut into 1-inch chunks
- 1 1/4 lb
Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tsp
Worcestershire sauce
- 1 bunch
flat-leaf parsley, leaves chopped (about 1 cup)
Contains milk (unsalted butter), wheat (all-purpose flour) and fish (Worcestershire sauce).
Not checked: lamb or beef stock, turnip or rutabaga.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 325°F. Pat the lamb dry, season it generously all over with salt and pepper, then toss it with the flour until lightly coated.
5 min · 325°F
- 2 1/2 lb boneless lamb shoulder
- kosher salt
- black pepper
- 2 tbsp all-purpose flour
- Step 2
Heat the oil in a large Dutch oven over medium-high heat. Brown the lamb in two batches, without crowding, about 4 minutes per side, until deeply browned. Move the browned lamb to a plate.
16 min
- 2 1/2 lb boneless lamb shoulder
- 2 tbsp neutral oil
- Step 3
Lower the heat to medium and add the butter, leeks and onion with a pinch of salt. Cook, stirring and scraping up the browned bits, until softened, about 8 minutes. Stir in the garlic and tomato paste and cook 1 minute more.
9 min
- 2 tbsp unsalted butter
- 2 large leeks
- 1 yellow onion
- 3 cloves garlic
- 1 tbsp tomato paste
- Step 4
Add the barley, stock, bay leaves and thyme. Return the lamb and any juices to the pot. Bring to a simmer, scraping the bottom clean.
5 min
- 2 1/2 lb boneless lamb shoulder
- 3/4 cup pearl barley
- 7 cups lamb or beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
- Step 5
Cover the pot and transfer it to the oven. Braise until the lamb is beginning to turn tender, 1 hour.
1 hr, hands-off · 325°F
- Step 6
Stir in the carrots, turnip and potatoes. Cover and return to the oven until the lamb shreds easily with a fork and the vegetables and barley are tender, 50 to 60 minutes more.
55 min, hands-off · 325°F
- 4 medium carrots
- 1 lb turnip or rutabaga
- 1 1/4 lb Yukon Gold potatoes
- Step 7
Fish out the bay leaves and thyme stems. Stir in the Worcestershire sauce and taste, adding salt and pepper until the broth tastes savory and full. If it is thicker than you like, loosen it with a splash of hot water.
3 min
- kosher salt
- black pepper
- 1 tsp Worcestershire sauce
- Step 8
Let the stew rest 10 minutes off the heat, then stir in most of the parsley. Ladle into bowls and scatter the rest of the parsley over the top.
10 min, hands-off
- 1 bunch flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026