Bay Leaf and Slow-Cooked Lamb Stew
This slow-cooked lamb stew is packed with flavor and fall-off-the-bone tender. The lamb is browned in a skillet until golden brown, then braised in a Dutch oven with aromatic vegetables, red wine, and beef broth. The bouquet garni adds a touch of herbal complexity, and the long cooking time allows the flavors to meld together perfectly.
This recipe is inspired by the traditional French dish, navarin d'agneau. Navarin is typically made with lamb shoulder, which is a flavorful cut of meat that becomes incredibly tender when cooked slowly. The addition of red wine and aromatic vegetables adds depth and complexity to the stew, while the bouquet garni provides a subtle herbal flavor. This stew is perfect for a cold winter night, and it's also a great way to use up leftover lamb.
Bay Leaf and Slow-Cooked Lamb Stew Bay Leaf and Slow-Cooked Lamb Stew Bay Leaf and Slow-Cooked Lamb Stew Bay Leaf and Slow-Cooked Lamb Stew
Prep time: 30 | Cook time: 120 | Serves: 4
Ingredients
  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 bouquet garni (1 bay leaf, 1 sprig thyme, 1 sprig rosemary)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb on all sides, about 5 minutes per side.
  3. Transfer the lamb to a large Dutch oven or roasting pan.
  4. Add the onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes.
  5. Stir in the red wine and cook until reduced by half, about 5 minutes.
  6. Add the beef broth, bouquet garni, salt, and pepper to the Dutch oven.
  7. Bring to a simmer, then cover and braise in the oven until the lamb is fall-off-the-bone tender, about 2 hours.
  8. Remove the bouquet garni and serve the stew hot.
Why It Works
  • Browning the lamb before braising it gives it a delicious golden-brown crust and helps to develop its flavor.
  • Cooking the vegetables in the same skillet as the lamb allows them to soak up all of the delicious browned bits.
  • Using a combination of red wine and beef broth adds depth and complexity to the flavor of the stew.
  • The bouquet garni provides a subtle herbal flavor that complements the lamb and vegetables.
  • Cooking the stew for a long time allows the flavors to meld together perfectly and the lamb to become fall-off-the-bone tender.