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This savory Italian Lamb Stew recipe makes a delicious, rich stew with lamb that just melts in your mouth!
This dish is a comforting and hearty one-pot stew with plenty of vegetables.
When I was growing up, my Italian grandmother used to make tomato sauce that would cook all day. She’d add different types of meat to it and serve it on pasta.
I always loved it and this dish was inspired by those Sunday dinners. Serve with my Best Ever Mashed Potatoes for a weeknight feast.
Why This Recipe Works
- Slow cooking the lamb in the sauce ensures a rich flavor.
- This Italian Lamb Stew recipe is packed full of vegetables and uses little fat, so it’s super healthy.
- This dish is versatile and can be served on pasta, with mashed potatoes or even with garlic bread.
Step By Step Instructions
Heat some oil in a large pot over medium heat. Add the lamb and brown on all sides (I did this in two batches so not to crowd the pan).
Remove the lamb from the pan and set aside, add the onions to the same pan and cook until translucent (about 5 minutes).
Add the garlic and cook another minute. Add the vegetables and cook another minute or so.
Coat with tomato paste and cook another minute.
Add the wine and raise the heat to medium-high heat. Cook the wine until it reduces in half. You can also scrape up and stir in anything that may have stuck to the bottom of the pan. Return the lamb to the pan. Stir in the tomatoes and stock.
Add the parsley and salt & pepper to taste. Cover and simmer on the lowest heat for 1 ½ hours. Serve on pasta and enjoy.
If you plan to make this stew ahead and freeze (see the FAQs below for freezing instructions), skip the tomato paste. Stews with a thickening agent added will cause the vegetables to break down too much and become mushy.
Other Great Italian Food
FAQs
Can Lamb Stew be frozen?
Yes, Lamb Stew freezes fine as long as no thickening agent is added (see the tip above). Thickening agents can cause the soup to break down vegetables too much and cause them to become mushy and unpleasant. If you’re making it and want to freeze it, skip any thickening until you reheat.
How long will Lamb Stew last in the refrigerator?
When Lamb Stew is properly stored, it will last for 3 to 4 days in the refrigerator.
Did you make this?
Recipe
Italian Lamb Stew
Ingredients
- 2 pounds Lamb stew meat (cubed)
- 2 tablespoons flour
- 4 tablespoons olive oil
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 2 large carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 1 cup white wine
- 1½ cups lamb stock ( or beef stock)
- 14 oz can crushed tomatoes
- A good handful fresh parsley (chopped)
- salt and pepper (to taste)
- grated Parmesan cheese for serving
- 1 pound pasta of your choice (optional)
Instructions
- Season the lamb with salt & pepper and coat with the flour.
- Heat the oil in a large pot over medium heat. Add the lamb and brown on all sides (I did this in two batches so not to crowd the pan).
- Remove from the pan and set aside.
- Add the onions to the same pan and cook until translucent (about 5 minutes). Add the garlic and cook another minute.
- Add the carrots and celery and cook for another few minutes. Coat with the tomato paste and cook an additional minute.
- Add the wine and raise the heat to medium-high heat. Cook the wine until it reduces in half. You can also scrape up and stir in anything that may have stuck to the bottom of the pan.
- Return the lamb to the pan. Stir in the tomatoes and stock. Add the parsley and salt & pepper to taste.
- Cover and simmer on the lowest heat for 1-½ hours.
- If using, Bring a large pot of water to a boil and cook according to the package instructions.
- Serve the stew on top of the pasta & sprinkle with grated Parmesan cheese.
Tips
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This recipe was originally published April 3, 2015, but was re-published in February of 2018 to add new images, show step by step instructions, and add nutritional information to the recipe card.
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