Scotch Lamb and Root Vegetable Stew
A hearty and warming stew featuring tender Scotch lamb slow-cooked with a medley of root vegetables, perfect for a chilly Scottish evening. This dish emphasizes the quality of Scotch lamb and the abundance of root vegetables grown in Scotland.
🧂 Ingredients
- 1 kg Scotch lamb shoulder(cut into 4cm cubes)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and cut into 2cm chunks)
- 1 medium Swede (neeps)(peeled and cut into 2cm chunks)
- 2 medium Parsnips(peeled and cut into 2cm chunks)
- 4 cloves Garlic(minced)
- 3 tbsp All-purpose flour
- 2 tbsp Tomato paste
- 200 ml Red wine
- 750 ml Beef or lamb stock
- 2 sprigs Fresh thyme
- 2 Bay leaves
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply browned, then remove the lamb to a plate.
💡 Tip: Browning the lamb in batches is crucial for developing deep flavor. - 2
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the carrots, swede, and parsnips, and cook for another 5 minutes, stirring to coat them in the lamb drippings.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
- 4
Add the tomato paste and stir it into the vegetables and flour mixture. Cook for another minute.
- 5
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer and reduce slightly for 2-3 minutes.
- 6
Return the browned lamb and any accumulated juices to the pot. Pour in the beef or lamb stock, ensuring the meat and vegetables are mostly submerged. Add the fresh thyme sprigs and bay leaves. Bring the stew to a gentle simmer.
💡 Tip: Ensure the liquid covers the meat and vegetables; add more stock or water if needed. - 7
Once simmering, reduce the heat to low, cover the pot tightly, and cook for at least 2 hours, or until the lamb is fork-tender and the vegetables are soft. Stir occasionally to prevent sticking.
💡 Tip: Low and slow cooking is key to tender lamb. - 8
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If the stew is too thin, you can simmer it uncovered for a further 10-15 minutes to thicken.
- 9
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
💡 Tip: Serve with crusty bread or mashed potatoes.
💡 Pro Tips
- ✓For an even richer flavor, you can marinate the lamb overnight in the red wine with some herbs.
- ✓If you don't have red wine, you can substitute with more beef or lamb stock.
- ✓Feel free to add other root vegetables like turnips or potatoes if desired.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of Scotch whisky in the last 30 minutes of cooking for an extra layer of flavor.
- For a thicker, more rustic stew, add some pearl barley or lentils along with the stock.