Lamb & Potato Stew

Inspired by traditional Irish lamb stew, which is made with shoulder or neck cuts of lamb, this version is made with leg of lamb. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn't just tasty—it's also easy!

Irish Stew with Lamb & Potatoes
Photo: Dera Burreson
Prep Time:
35 mins
Additional Time:
4 hrs 25 mins
Total Time:
5 hrs
8 servings


  • 1 (3 to 4 pound) leg of lamb with shank bone, trimmed

  • 1 large yellow onion

  • 1 small bunch fresh parsley, stems and leaves separated, plus more for garnish

  • 6 sprigs fresh thyme, stems and leaves separated

  • 2 bay leaves

  • 6 cups water

  • 2 pounds russet potatoes, peeled, halved and thickly sliced

  • 1 ¼ teaspoons salt, divided


  1. Preheat oven to 400 degrees F.

  2. Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.

  3. Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.

  4. Preheat oven to 250 degrees F.

  5. Arrange half the potatoes in a large ovenproof pot. Sprinkle with 1/2 teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with 1/2 teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining 1/4 teaspoon salt. Pour in the stock.

  6. Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.

To make ahead

Refrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

254 Calories
7g Fat
22g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/4 cup
Calories 254
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 26g 52%
Total Fat 7g 8%
Saturated Fat 2g 12%
Cholesterol 73mg 24%
Vitamin A 489IU 10%
Vitamin C 32mg 36%
Folate 48mcg 12%
Sodium 435mg 19%
Calcium 40mg 3%
Iron 3mg 18%
Magnesium 55mg 13%
Potassium 822mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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