Hearty Welsh Lamb Stew (Print version)

Tender lamb and root vegetables slow-cooked in a rich broth for a comforting Welsh classic.

# What You Need:

→ Meat

01 - 2.2 pounds lamb shoulder, bone-in preferred, cut into large chunks

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 small rutabaga, peeled and diced
06 - 2 leeks, cleaned and sliced
07 - 1 medium onion, diced

→ Broth & Seasoning

08 - 6 cups low-sodium chicken or lamb stock
09 - 2 bay leaves
10 - 1 small bunch fresh parsley, chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# How to Make:

01 - Place lamb shoulder pieces into a large heavy-bottomed pot. Pour stock over meat and bring to a boil. Skim off any foam that forms on the surface.
02 - Add bay leaves, reduce heat to low, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks (reserve some for garnish). Season with salt and freshly ground black pepper.
04 - Simmer the stew uncovered for 45 minutes until vegetables are tender and lamb is very tender.
05 - Add the reserved leeks and chopped parsley, simmer for an additional 10 minutes.
06 - Remove bay leaves, adjust salt and pepper to taste. Serve hot, garnished with extra parsley. Optionally accompany with crusty bread or Welsh cheese.

# Expert tips:

01 -
  • One-pot simplicity that belies how deeply satisfying and restaurant-worthy the result actually tastes.
  • It tastes even better the next day, so you can make it ahead and steal some quiet time when you need it most.
  • The recipe is endlessly forgiving—no fancy techniques, just honest food that rewards a gentle hand.
02 -
  • If you skip the skimming step at the beginning, you'll end up with cloudy, murky broth—it looks less appetizing and tastes slightly less clean, so don't rush this part.
  • The stew needs time; if your heat is too high, the meat toughens instead of becoming tender, and the vegetables turn mushy while the lamb is still chewy—low and slow is the only way.
  • Make it a full day ahead if you can—the flavors deepen overnight, and the fat solidifies on top so you can lift it off before reheating for a lighter final dish.
03 -
  • Use a pot with a heavy bottom that conducts heat evenly; thin-bottomed pots cause hot spots where vegetables cook unevenly and the bottom scorches.
  • The stew thickens as it sits and cools because the starches in the vegetables release into the broth, so don't worry if it seems thin when you first ladle it—it'll be perfect reheated the next day.
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