Welsh Cawl Hearty Lamb Stew (Print View)

Tender lamb and root vegetables gently simmered to create a comforting Welsh stew.

# Components:

→ Meat

01 - 2.2 lbs lamb shoulder, bone-in preferred, 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 into a large heavy-bottomed pot and cover with stock. Bring to a boil, skimming off any foam that appears.
02 - Add bay leaves, reduce heat, and gently simmer covered for 1 hour.
03 - Add carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving some for later. Season with salt and pepper.
04 - Simmer for an additional 45 minutes until vegetables are tender and lamb is falling apart.
05 - Stir in reserved leeks and chopped parsley. Simmer for 10 more minutes.
06 - Remove bay leaves, adjust seasoning as needed, and serve hot garnished with extra parsley. Optionally accompany with crusty bread or Welsh cheese.

# Expert Advice:

01 -
  • One pot transforms simple ingredients into something that feels like a warm embrace on the coldest days.
  • The vegetables soften so completely they nearly melt into the broth, while the lamb becomes impossibly tender.
  • It tastes even better the next day, making it perfect for lazy weekends or batch cooking.
02 -
  • Don't skip the skimming at the beginning; it's the difference between a murky stew and one that's clear and beautiful.
  • If your vegetables are sitting in hard chunks when the time is up, give it another 10 minutes; overcooked is better than crunchy in a cawl.
03 -
  • Cut your vegetables roughly the same size so they cook evenly and the stew looks intentional rather than chaotic.
  • Brown the lamb in a hot pan before adding stock if you want extra depth; it's an extra step but it does make a difference.
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