Welsh Cawl Hearty Lamb Stew (Print version)

Tender lamb and root vegetables simmered slowly for a rich, comforting Welsh classic.

# What You'll Need:

→ Meat

01 - 2.2 pounds lamb shoulder, bone-in, cut into large chunks

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 small rutabaga, peeled and diced
06 - 2 leeks, cleaned and sliced
07 - 1 medium onion, diced

→ Broth & Seasoning

08 - 6 cups low-sodium chicken or lamb stock
09 - 2 bay leaves
10 - 1 small bunch fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Place lamb shoulder pieces in a large pot and cover with the stock. Bring to a boil, skimming off any foam that forms on the surface.
02 - Add bay leaves, reduce heat to low, cover, and gently simmer for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving a few for garnish. Season with salt and pepper.
04 - Simmer covered for 45 minutes, until vegetables are tender and lamb is falling apart.
05 - Add reserved leeks and chopped parsley. Simmer for an additional 10 minutes. Adjust seasoning, remove bay leaves.
06 - Serve hot, garnished with extra parsley. Accompany with crusty bread or Welsh cheese if desired.

# Expert Tips:

01 -
  • One pot means one pot to clean, and the aroma fills your whole house while you're doing anything else.
  • The lamb gets so tender it barely needs a spoon, and somehow the vegetables taste like they've absorbed every ounce of its richness.
  • It tastes even better the next day, so you can make it ahead and actually enjoy your evening instead of cooking.
02 -
  • Don't skip the skimming step—it takes five minutes and transforms the broth from cloudy to clear and clean-tasting, which sounds small but changes everything.
  • Add the leeks in two batches so you get both silky softness and a bit of fresh texture and color at the end.
03 -
  • Don't cut your vegetables too small—larger pieces hold their shape better and create a more rustic, satisfying texture.
  • The stew tastes better made in a heavy pot because the heat distributes evenly and nothing sticks or burns on the bottom, which changes the whole flavor.
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