Lamb Stew

  • Serves

    serves 6

Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.


  • 3 lb. boneless, trimmed lamb shoulder, cut into 2" cubes
  • 2 lb. new potatoes, peeled and cut into 2" pieces
  • 13 lb. pecorino cheese, cut into ½" cubes
  • 14 lb. piece soppressata or spicy salami, cut into ¼" cubes
  • 2 tsp. crushed red chile flakes
  • 4 sprigs thyme
  • 2 carrots, peeled and cut crosswise into ¼"-thick coins
  • 1 large onion, roughly chopped
  • 1 rib celery, chopped
  • 12 head (about 12 oz.) curly endive or escarole, ends trimmed and roughly chopped
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Combine ingredients in a 5-qt. dutch oven with 2¼ cups water. Cover pot with aluminum foil and then with the pot lid to create a tight seal. Cook over medium-low heat, shaking dutch oven occasionally, until the lamb and potatoes are tender and the juices have thickened slightly, about 2½ hours.

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