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Savory Lamb and Port Stew

This Savory Lamb and Port Stew is a hearty dish that showcases tender lamb shoulder simmered to perfection with rich ruby port and a medley of root vegetables. The dish balances the earthy flavors of lamb with the sweetness of port and the warmth of winter vegetables, creating a comforting meal that speaks to the heart of rustic cuisine. Rooted in tradition, this stew has its origins in various cultures that celebrate slow-cooked meals, allowing flavors to meld together over time. Each spoonful offers a depth of flavor that embodies both the richness of the lamb and the aromatic notes from fresh herbs. Whether enjoyed on a chilly evening or during a festive gathering, this stew invites warmth and connection around the table.

Main | Stew | Saucepan | Carrot | Fortified Wine | Lamb | Parsnip | Turnip | Searing | Simmering | Comfort Food | Slow
Time to complete

Prep

30min

Cook

1h 30min

Wait

0 minutes

Total

2h

Ingredients (Makes 6 portions)

For the Stew

  • 3 tablespoons olive oil
  • 2 pounds boneless lamb leg, cut into 1-inch chunks
  • Kosher salt and cracked black pepper, to taste
  • Flour, for dusting
  • 1 stick unsalted butter
  • 2 tablespoons unsalted butter
  • 1 cup carrots, scrubbed and diced (¼-inch)
  • 2 cups Spanish onions, diced (¼-inch)
  • ½ cup celery root, peeled and diced (¼-inch)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 2 cups ruby port wine
  • 5 cups beef stock
  • 1 cup stewed tomatoes
  • ½ cup turnips, scrubbed and diced (¼-inch)
  • ½ cup parsnips, scrubbed and diced (¼-inch)
  • 1 bay leaf
  • ½ cup red grapes, thinly sliced

For Serving/Garnishing

  • Chopped fresh parsley
  • Lemon zest
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 15
  • Carbohydrates: 8
  • Fiber: 2
Directions

Searing the Lamb

  • 1. In a large saucepan, heat 3 tablespoons of olive oil over medium-high heat.
  • 2. Season the lamb chunks with salt and pepper, dust with flour, and add to the hot pan.
  • 3. Sear the lamb on all sides until browned and set aside.

Cooking the Vegetables

  • 4. Check the oil; if burnt, rinse the pan and add more oil.
  • 5. If the oil is fine, add 1 stick of butter and let it melt.
  • 6. Add carrots, onions, celery, and herbs; sauté until the vegetables begin to brown.

Combining Ingredients

  • 7. Return the reserved lamb to the pan.
  • 8. Pour in the port wine, bring to a boil, then add beef stock, tomatoes, turnips, parsnips, and bay leaf.

Simmering the Stew

  • 9. Reduce heat to low and let simmer for at least 90 minutes, or until the lamb is tender.

Finishing Touches

  • 10. Remove from heat, discard the bay leaf, and stir in the sliced grapes.

Serving the Stew

  • 11. Ladle the stew into bowls, garnish with parsley and lemon zest, and serve.
Cookix's Secrets

Cooking Method

  • Prepare in a slow cooker for an even more tender result.

Cooking Tip

  • For added depth, consider using a mix of different root vegetables.

Flavor Enhancements

  • Add a splash of balsamic vinegar for an extra tangy kick.

Healthier Variations

  • Substitute lamb with lean beef or turkey for a lighter option.

Ingredient Swaps

  • Use sweet potatoes instead of parsnips for a different flavor profile.

Serving Tip

  • Serve with crusty bread to soak up the flavorful broth.