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Author:
kobiedri
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Festive Lamb Shoulder and Beef Stew for Rosh Hashanah
Usually, we're all used to seeing a whole lamb shoulder go into the oven, but there's a small trick here that makes a huge difference: instead of roasting it as one piece, simply ask your butcher to slice the shoulder on the bone. This way, you get 'lamb osso buco' cuts โ thick, juicy, and flavorful slices that cook wonderfully in a stew. The result? A festive and special recipe that feels professional but is actually very easy to prepare. A stew that brings a true holiday atmosphere into the home, just as it should be for Rosh Hashanah. Happy Holiday! ๐
#Stew
#Lamb
#Beef
#Rosh Hashanah
#Holiday
#Slow Cooked
#Comfort Food
Seared meat in the pot
Recipe Information
30m
Prep Time
3h 30m
Cook Time
4h
Total Time
8
Servings
Medium
Mediterranean / Jewish Holiday
Hebrew
Nutrition (per serving)
550
Calories
50g
Protein
25g
Carbs
25g
Fat
Stew simmering on the stovetop
Ingredients
Servings: 8
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Cooked stew in the pot, out of the oven
Instructions
0/8 completed
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- Preheat oven to 160ยฐC (325ยฐF). Season the lamb shoulder slices and beef cubes generously with salt and black pepper.5m
Preview5mPreviewPreheat oven to 160ยฐC (325ยฐF). Season the lamb shoulder slices and beef cubes generously with salt and black pepper. - In a large, oven-safe Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the lamb and beef in batches until deeply browned on all sides. Remove meat and set aside.15m
Preview15mPreviewIn a large, oven-safe Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the lamb and beef in batches until deeply browned on all sides. Remove meat and set aside. - Add chopped onions, carrots, and celery to the same pot. Sautรฉ for 8-10 minutes until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.10m
Preview10mPreviewAdd chopped onions, carrots, and celery to the same pot. Sautรฉ for 8-10 minutes until softened and lightly browned. Add minced garlic and cook for another minute until fragrant. - Stir in the tomato paste and sweet paprika, cooking for 2 minutes to deepen their flavor. Deglaze the pot with red wine, scraping the bottom to release any stuck-on bits. Bring to a simmer and let it reduce slightly for 3-5 minutes.8m
Preview8mPreviewStir in the tomato paste and sweet paprika, cooking for 2 minutes to deepen their flavor. Deglaze the pot with red wine, scraping the bottom to release any stuck-on bits. Bring to a simmer and let it reduce slightly for 3-5 minutes. - Return the seared lamb and beef to the pot. Pour in the beef broth. Add rosemary sprigs, thyme sprigs, and bay leaves. Ensure the meat is mostly submerged in liquid. If not, add a little more broth or water.5m
Preview5mPreviewReturn the seared lamb and beef to the pot. Pour in the beef broth. Add rosemary sprigs, thyme sprigs, and bay leaves. Ensure the meat is mostly submerged in liquid. If not, add a little more broth or water. - Bring the stew to a gentle simmer on the stovetop. Once simmering, cover the pot tightly with a lid and transfer it to the preheated oven.5m
Preview5mPreviewBring the stew to a gentle simmer on the stovetop. Once simmering, cover the pot tightly with a lid and transfer it to the preheated oven. - Bake in the oven for 3 to 3.5 hours, or until the meat is fork-tender and falls easily from the bone. Check occasionally and add more liquid if necessary to prevent drying out.3h 30m
Preview3h 30mPreviewBake in the oven for 3 to 3.5 hours, or until the meat is fork-tender and falls easily from the bone. Check occasionally and add more liquid if necessary to prevent drying out. - Once cooked, remove the pot from the oven and let it rest, covered, for at least 15-20 minutes before serving. This allows the juices to redistribute for maximum tenderness. Remove herb sprigs and bay leaves before serving. Serve hot, perhaps with mashed potatoes or rice.20m
Preview20mPreviewOnce cooked, remove the pot from the oven and let it rest, covered, for at least 15-20 minutes before serving. This allows the juices to redistribute for maximum tenderness. Remove herb sprigs and bay leaves before serving. Serve hot, perhaps with mashed potatoes or rice.
๐ก Tip: Click on any step to mark it as completed and track your cooking progress!