Lamb & Root Vegetable Stew

Photography, Foodivine studio

  • Prep time 35 minutes
  • Total time 3 hours
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2023



Season lamb with salt and pepper. In Dutch oven, heat half of the oil over medium-high heat. Add lamb in two batches and cook, stirring occasionally, until browned, 3 to 5 minutes. Transfer to large bowl.

Add remaining oil to Dutch oven; add artichokes, parsnips, carrots, potatoes, turnip, garlic, onion and rosemary. Seaon with salt and pepper. Cook, stirring often, for 3 minutes. Transfer vegetables to bowl with lamb.

Preheat oven to 325°F. In Dutch oven, melt butter over low heat. Add flour all at once, and cook, stirring constantly, for 2 minutes. Whisk in wine, then veal stock and tomato paste. Bring to boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Return reserved lamb and vegetables to Dutch oven; toss to coat well. Cover and transfer to oven. Cook until lamb and vege­tables are very tender, about 2 hours. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

Nutritional facts PER EACH OF 6 SERVINGS

  • Calories 380
  • Total fat 16 g
  • Saturated fat 6 g
  • Cholesterol 60 mg
  • Sodium 250 mg
  • Total carbohydrate 36 g
  • Fibre 4 g
  • Sugars 11 g
  • Protein 23 g
  • Iron 3.6 mg
Share X

Lamb & Root Vegetable Stew