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Scottish Lamb and Root Vegetable Stew
A hearty and warming stew featuring tender lamb shoulder simmered with a medley of root vegetables, herbs, and a touch of whisky for depth of flavor.
🧂 Ingredienti
- 1 kg Lamb shoulder(cut into 5cm chunks)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 1 medium Swede (Rutabaga)(peeled and cubed)
- 2 medium Parsnips(peeled and cubed)
- 4 cloves Garlic(minced)
- 1 liter Beef or Lamb stock
- 50 ml Whisky(optional, for depth)
- 2 tbsp Tomato puree
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 2 tbsp Flour(for dusting lamb)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- small bunch Fresh parsley(chopped, for garnish)
👨🍳 Istruzioni
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3).
💡 Consigli Professionali: Ensure oven is fully preheated before browning. - 2
Dust the lamb chunks with flour, salt, and pepper.
💡 Consigli Professionali: This helps to thicken the stew and adds a nice crust to the lamb. - 3
Heat the oil in a large, ovenproof pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- 4
Add the chopped onions to the pot and cook until softened, about 5-7 minutes.
💡 Consigli Professionali: Scrape up any browned bits from the bottom of the pot. - 5
Stir in the minced garlic and tomato puree, cook for 1 minute until fragrant.
- 6
Return the lamb to the pot. Add the carrots, swede, parsnips, stock, whisky (if using), thyme sprigs, and bay leaf.
💡 Consigli Professionali: Ensure the liquid almost covers the meat and vegetables. - 7
Bring to a simmer, then cover the pot tightly and transfer to the preheated oven.
💡 Consigli Professionali: A tight-fitting lid is essential for slow cooking. - 8
Cook for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.
💡 Consigli Professionali: Check occasionally and add more stock if it looks dry. - 9
Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste.
💡 Consigli Professionali: Taste and adjust seasoning before serving. - 10
Serve hot, garnished with fresh chopped parsley.
💡 Consigli Professionali: Excellent served with crusty bread or mashed potatoes.
💡 Consigli Professionali
- ✓For a richer flavor, you can brown the lamb bones and add them to the stew while it simmers.
- ✓If you don't have whisky, you can omit it or use a splash of red wine.
- ✓This stew freezes well, making it a great make-ahead meal.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a diced turnip along with the other root vegetables.
- For a thicker stew, mix 1 tbsp cornflour with 2 tbsp cold water and stir into the stew during the last 15 minutes of cooking.