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Shepherd's Lamb Stew

This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
  • Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
  • Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
  • Return sauce to the lamb.
  • Sprinkle over the crumb/parmesan mix.
  • Return to the oven to brown (about 10 minutes).
  • Serve sprinkled with plenty of fresh parsley.
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RECIPE MADE WITH LOVE BY

@JustJanS
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@JustJanS
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"This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark."
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  1. sklewis5
    Very tasty recipe. I used cooked leftover roast leg of lamb, which worked quite well without even modifying the cook time. The only other substitution was a can of diced tomatos as fresh aren't in season yet. I think I like this better than the original roast!
    Reply
  2. mbeverly
    I made this for a wedding, 150 people, and served it over egg noodles. Many, many complements. Fantastic recipe.
    Reply
  3. MarieRynr
    I made this for dinner last night and was not dissappointed. I used my creuset oven casserole (cast iron) so had no need to thicken the sauce. It was lovely, flavourful and thick. I too, used canned tomatoes as I did not have any fresh ones. I also used baby red potatoes as we don't get pink ones here, wasn't sure whether I should peel them or not, so didn't and it was fine. I did flour, season, and brown the lamb cubes first in a little butter and olive oil. I used neck of lamb. This was a very delicious stew and the crumb topping was an extra special touch! Thanks Jan, I know I will make this again!
    Reply
  4. JustJanS
    I really think draining off and then reducing the liquid is an important step in the recipe. Although it would be easier to just to thicken it, I don't think you would get the same intense flavours that you do with a reduction.
    Reply
  5. Lorac
    A delicious and different flavor combination for lamb. Instead of making the usual Shepherds Pie with leftover lamb, I halved this recipe, used leftover gravy instead of stock and cut up russet potatoes. I cooked the stew in a cast iron dutch oven for 45 minutes and didn't need to reduce the cooking juices.I substituted fresh grated Romano cheese. I will make the original recipe but I think I will dredge the lamb in flour and brown it in the oil to avoid having to reduce the sauce. If you like lamb, you will love this dish.
    Reply
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