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Rosemary Lamb Stew with Parsnips on a plate
Andrew Fowler

Rosemary Lamb Stew with Parsnips

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless lamb shoulder cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 carrots cut into 1-inch pieces
  • 12 oz parsnips cut into 1-inch pieces
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 tbsp lemon juice

Method
 

  1. Season lamb with salt and pepper. Brown in oil over medium-high heat in two batches, 6 to 8 minutes each.
  2. Transfer to a 6-quart slow cooker; add onion, carrots, parsnips, and garlic.
  3. Stir tomato paste in the hot skillet for 1 minute. Add broth and wine; scrape up browned bits.
  4. Pour into cooker; add rosemary and bay leaf. Cover.
  5. Cook on low for 7 1/2 to 8 hours until lamb yields easily to a fork and parsnips are tender.
  6. Discard bay leaf; skim excess fat. Stir in peas.
  7. Cover; cook on high for 8 minutes. Add lemon juice; check salt.