Lamb stew

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Every Easter this stew is on the menu alongside Serbian gibanica, freshly baked bread and some salad. Very simple and very delicious! And eggs, of course. 🙂 Recipe for those is coming next week. Until then, I hope you try this easy to make and very comforting dish. Also, this is Italian stew so you know it´s good. 😉

Lamb stew

Course: Savory dishes


Total time






  • 1,3 kg lamb leg or shoulder (I added 2 bones for extra flavor)

  • 400 gr frozen peas

  • 2 yellow onions

  • 5 potatoes

  • 3 carrots

  • 3 celery stalks

  • 4 cloves of garlic

  • 3-4 dl vegetable stock

  • 400 gr cherry tomatoes

  • small bunch of thyme

  • 2 dl white wine

  • 2 tbsp white wine vinegar

  • 1 tsp ground chili or 1 fresh chili pepper

  • Salt

  • Pepper

  • 2 tbsp olive oil

  • 3-4 anchovies fillets


  • Cut meat in to bite size chunks.
  • Chop onions, celery and carrots-not to finely. Finely chop garlic.
  • In a large pot with high sides add olive oil, anchovies and meat. Season and stir briefly. Cook on medium-high heat until anchovies dissolve and meat is seared.
  • Add chopped vegetables, chili, thyme and wine. Let the wine evaporate. Then add vinegar. Cover with a lid and cook for 20min on medium heat.
  • Meanwhile, cut potatoes into chunks and prepare the broth if using a cube.
  • Add the potatoes then season them. Add whole tomatoes and broth. Stir and cover with lid. Cook for ca 40min on medium-low or until the meat is tender and potatoes are cooked through.
  • Serve with a drizzle of olive oil, a few thyme leaves and freshly baked bread.

Recipe Video



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