Rosemary Garlic Lamb Stew

This isn’t just any stew – it’s a luxurious, fork-tender lamb masterpiece that’ll make your kitchen smell like a 5-star restaurant.

The magic happens when fragrant rosemary meets sweet roasted garlic and tender lamb shoulder, all swimming in a rich, wine-darkened sauce that’s been slowly reduced to perfection. Trust me, this is the kind of dish that makes people close their eyes and sigh happily at first bite.

Ingredients

For the meat and vegetables:

• 2.5kg boneless lamb shoulder, trimmed and cut into 7cm chunks
• 2 onions, each cut into 8 wedges
• 3 carrots, cut into 5cm chunks
• 3 celery stalks, cut into 5cm chunks
• 1 tablespoon olive oil

For the sauce:

• 1 cup (250ml) dry white wine
• 2 cups (500ml) lamb or beef stock
• 2 tablespoons tomato paste
• 1/3 cup (80ml) good-quality balsamic vinegar

Aromatics:

• 6 garlic cloves, very thinly sliced
• 2 long rosemary sprigs, leaves picked
• 2 fresh bay leaves
• Flat-leaf parsley leaves, roughly chopped, for garnish

Steps

1. Preheat your oven to 220°C (428°F). Position rack in the middle for even heat distribution.
2. In a large roasting pan, combine the lamb chunks, onion wedges, carrot chunks, and celery pieces. Season generously with sea salt and freshly ground black pepper. Drizzle with 1 tablespoon olive oil and toss until evenly coated. Roast for 20 minutes, turning once halfway through. Look for light browning on the meat and vegetables – this develops the deep flavor foundation.
3. Reduce the oven temperature to 160°C (320°F). This lower temperature allows for gentle, even cooking that makes the meat tender without drying out.
4. Remove pan from oven and carefully drain excess fat. Add the wine, stock, tomato paste, and balsamic vinegar. Scatter garlic slices, rosemary leaves, and bay leaves over the meat and vegetables. Season again with salt and pepper and mix gently. Cover tightly with foil (shiny side down) and roast for 2 hours. The meat should be fork-tender when done.
5. Increase oven temperature to 180°C (356°F) for the final reduction.
6. Using tongs, transfer lamb to an ovenproof serving dish. Strain cooking liquid and vegetables through a colander into a large bowl. Let liquid stand for 5 minutes to allow fat to rise, then skim it off with a spoon.
7. Transfer liquid to a saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer for 12-15 minutes until reduced by one-quarter. The sauce should coat the back of a spoon.
8. Pour reduced sauce over the meat and return to the 180°C (356°F) oven for 15-20 minutes, turning twice. The sauce should become glossy and coat the meat beautifully. Garnish with fresh parsley and serve hot.

Smart Swaps

• Replace wine with additional stock plus 2 tablespoons apple cider vinegar
• Use fresh thyme instead of rosemary for a different aromatic profile
• Substitute lamb shoulder with beef chuck for a more budget-friendly option

Make It Diabetes-Friendly

• Reduce carrots by half and add celery root for lower carb content
• Serve over cauliflower rice instead of couscous (reduces carbs by 30g per serving)
• Skip the balsamic vinegar and use red wine vinegar to reduce sugar content
• Keep portions to 6 ounces of meat and sauce per serving

Pro Tips

• Let meat come to room temperature before cooking for more even browning
• Don’t skip the initial high-heat roast – it’s crucial for flavor development
• Pat meat dry before seasoning to ensure better browning
• For maximum tenderness, look for marbled lamb shoulder with some fat running through it