Hearty Italian Lamb Stew

Hearty Italian Lamb Stew
Chef Brainy
What Started it all:
Lamb, Zucchini, dried herbs (oregano, thyme, basil), blender

A warm and comforting Italian-inspired stew with tender lamb and fresh herbs.


  • 1 1/2 pounds lamb shoulder or neck, cut into 1 1/2-inch cubes
  • 2 medium zucchinis, sliced into 1/4-inch thick rounds
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup lamb or chicken broth
  • 1 cup red wine (optional)


  1. Prepare the herb blend: In a blender, combine the dried oregano, thyme, and basil. Blend until the mixture is well combined and the herbs are finely chopped.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
  3. Add the sliced zucchinis to the pot and cook until they begin to soften, about 3 minutes. Add the blended herb mixture and cook for an additional minute, stirring constantly.
  4. Add the browned lamb back to the pot, along with the broth and red wine (if using). Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
  5. Season the stew with salt and black pepper to taste. Serve hot, garnished with additional fresh herbs if desired.

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