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Rosemary Lamb Stew with Parsnips
Melissa Hart

Rosemary Lamb Stew with Parsnips

Lamb shoulder and parsnips make a stew that tastes unmistakably different from another pot of beef and potatoes. Rosemary can bully everything else, so one teaspoon is enough for the long cook. Peas and lemon arrive at the end to pull the dark broth back into balance.
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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 the lamb with the salt and pepper and brown it in two batches in the oil over medium-high heat, 6 to 8 minutes per batch.
  2. Transfer the lamb to a 6-quart slow cooker and add the onion, carrots, parsnips and garlic.
  3. Stir the tomato paste into the hot skillet for 1 minute, then add the broth and wine and scrape up the browned bits.
  4. Pour the liquid into the cooker, add the rosemary and bay leaf and cover.
  5. Cook on low until the lamb yields easily to a fork and the parsnips are tender, 7 1/2 to 8 hours.
  6. Discard the bay leaf, skim excess fat and stir in the peas.
  7. Cover on high for 8 minutes, then finish with the lemon juice and check the salt.