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 with all different types of meat in it and served 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.
Here’s how to make it…
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.
Other Italian Food You’ll Love
- 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.
- 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 do you freeze Lamb Stew? Cool the stew completely and freeze in a covered airtight, freezer-safe container or heavy-duty freezer bags.
- 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.
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Italian Lamb Stew
- 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
- 3 cups lamb stock or beef stock
- 1 14.5oz 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
- 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 + Notes
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.