Skip to main content
Epicurious
Cookbooks

Lamb Stew

(Note that this is always called a stew but it is actually a braise, because the meat is browned.)

Recipe information

  • Yield

    For 4 to 5 pounds bone-in lamb shoulder cut into 2-inch chunks, serving 6

Ingredients

Preparation

  1. Brown the lamb and 1 1/2 cups sliced onions as in the master recipe. Season and turn into a casserole with 2 smashed cloves garlic, 1/2 teaspoon rosemary, 1 1/2 cups dry white wine or dry white French vermouth, 1 cup chopped tomatoes, and enough chicken broth barely to cover ingredients. Simmer about 1 1/2 hours and finish the sauce as suggested in the master recipe.

Julia's Kitchen Wisdom Knopf
TagsStewSoup/StewWhite WineWineAlcoholBeveragesVermouthLambMeatOnionRoot VegetableVegetableMainDinnerLunchDairy FreeGluten FreeNut FreeBraiseCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.