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One-Pan Lamb Stew with Autumn Pasta

This hearty one-pan lamb stew combines tender meat with seasonal vegetables and pasta, perfect for a cozy autumn dinner.

One-pan
Prep 15m · Cook 1h · Total 1h 15m
14 ingredients

As the leaves turn and harvests abound, this dish celebrates the warm flavors of October in Belgium, evoking the comforts of home and the nurturing nature of community. The use of lamb reflects the rich agricultural heritage, while the pasta captures the essence of a fulfilling meal that can be enjoyed together. The idea of stewing mirrors the slow, communal moments shared over meals, akin to the connections formed in bustling cities during transitional seasons. Inspired by L.A. County Considers Emergency Declaration Over Immigration Raids and New York City: Where Street Parking Is Free, but Comes at a Cost.

Instructions

  1. Heat the olive oil in a large pan over medium heat. Cut the lamb into bite-sized pieces and season with salt and black pepper.
  2. Add the lamb to the pan and brown on all sides, about 5-7 minutes. Remove the lamb and set aside.
  3. In the same pan, add chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
  4. Add minced garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.
  5. Return the lamb to the pan and pour in the vegetable broth. Add thyme and bring to a simmer.
  6. Cover and let it stew for 30 minutes, stirring occasionally.
  7. After 30 minutes, add the pasta and chopped zucchini. Cook uncovered for an additional 15 minutes or until the pasta is al dente.
  8. Stir in chopped parsley before serving.