Recipe courtesy of Giada De Laurentiis

Lamb and Red Wine Stew

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe



  1. Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
  2. Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
Michael Symon

Seafood Stew

35m Easy 99%
Michael Symon

Sweet Potato Stew

17m Easy 99%
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
9m Intermediate 99%
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
40m Easy 100%
Michael Solomonov

Zahav Lamb Shoulder

13m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages