← Back to Search Results
January Lamb Stew Recipe-11795

Photo by: Joseph De Leo
Comments: 0


Corabel and Martin Shofner hosted a fun Twelfth Night dinner party one cold January night. When we arrived, the aroma of rosemary and lamb wafted out of the kitchen door. A magnificent lamb stew simmered on the stove, and we gobbled it down with crusty bread. This is an entree both to serve at home—ask others to bring a green salad, some crusty bread, a good bottle of red wine, and a chocolate or cherry dessert—and to tote to another location. The stew can be made ahead and packed in quart-size glass jars to take with you.

Yield: Serves 6 to 8
Prep time: 25 To 30 Minutes
Cooking time: 1 Hour, 18 Minutes


  • 2 tablespoons olive oil
  • 2 pounds lean leg of lamb, cubed (about 4 cups)
  • 2 medium-size onions, chopped (about 2 cups)
  • 8 medium-size cloves garlic, minced
  • 1 quart low-sodium chicken broth or beef broth
  • 2 cups canned white beans, rinsed and drained
  • 4 carrots, peeled and cut into 1-inch pieces (about 3 cups)
  • 1 tablespoon fresh rosemary leaves, crushed in your hand
  • 1 bay leaf
  • Salt and freshly ground black pepper



1. Place the olive oil in a large, heavy saucepan over medium heat. Add the lamb and brown well on all sides, 4 to 5 minutes. To avoid crowding, you may need to do this in batches, adding only enough lamb to cover the bottom of the pan, then removing it and browning more. Set all of the browned lamb aside.

2. Add the onions and garlic to the saucepan and cook, stirring, until they begin to brown, about 3 minutes. Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits. Add the reserved lamb, white beans, carrots, rosemary, and bay leaf. Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about 1 hour.

3. Season the stew with salt and pepper to taste and remove and discard the bay leaf before serving.


BIG BATCH: You can easily double and triple the stew, using a large pot or Dutch oven.


Once the stew has cooled, transfer it to clean quart jars or plastic storage containers.

Or, tote the stew right in the cooking pot. Le Creuset pans are wonderful for both cooking and toting because the lids are heavy and secure so nothing leaks out in transit.

When you arrive, reheat the stew on site over medium-low heat, stirring it until it comes to a boil, 10 to 15 minutes.

© 2007 Anne Byrn

Note from Cookstr's Editors

Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

454kcal (23%)
102mg (10%)
6mg (10%)
259mcg RAE (9%)
82mg (27%)
658mg (27%)
12g (58%)
29g (44%)
5mg (27%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
flavor Flavor
by Rocco DiSpirito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
baked-explorations Baked Explorations
by Matt Lewis
amor-y-tacos Amor Y Tacos
by Deborah Schneider
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-for-friends Cooking for Friends
by Gordon Ramsay
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?