Braised Lamb
Succulent and deeply flavorful, this Braised Lamb recipe is the epitome of comfort food elevated to gourmet status. Featuring tender, slow-cooked bone-in lamb shoulder, this dish is infused with aromatic rosemary, thyme, and bay leaves, and enriched by a robust base of red wine, chicken or beef broth, and tomato paste. The lamb is seared to a golden perfection before being nestled in a bed of hearty vegetables—including onions, carrots, and celery—and slowly braised in the oven for three hours until irresistibly tender. With every bite, you'll savor the rich and savory combination of herbs and juices that permeate the meat, while its melt-in-your-mouth texture is sure to impress your guests. Serve this luxurious dish alongside creamy mashed potatoes or crusty bread to soak up the delectable sauce. Perfect for special occasions or an indulgent weekend dinner, Braised Lamb is a celebration of bold flavors and classic cooking techniques that will warm your heart and satisfy your palate. Keywords: Braised Lamb recipe, tender lamb shoulder, slow-cooked lamb, red wine braising, comforting dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg lamb shoulder (bone-in)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large onion, chopped
- 4 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 250 ml red wine
- 500 ml chicken or beef broth
- 2 tablespoons tomato paste
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
Preheat your oven to 160°C (320°F).
Season the lamb shoulder with salt and black pepper on all sides.
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Sear the lamb shoulder on all sides until it is browned, about 3-4 minutes per side. Remove it from the pot and set aside.
In the same pot, add the chopped onions. Cook until they are soft and translucent, about 5 minutes.
Add the minced garlic, sliced carrots, and sliced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the red wine and let it simmer for 2 minutes to reduce slightly.
Add the chicken or beef broth and tomato paste, stirring to combine thoroughly.
Return the lamb shoulder to the pot, nestling it into the vegetable and liquid mixture.
Add the rosemary, thyme, and bay leaves to the pot.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb in the oven for about 3 hours, or until the meat is very tender and easily pulls away from the bone.
Remove the pot from the oven and allow the lamb to rest for 10 minutes before serving.
Serve the braised lamb with its cooking sauce and vegetables, accompanied by your choice of side dishes like mashed potatoes or crusty bread.
Nutrition Facts
Calories |
4608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.2 g | 441% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 7836 mg | 341% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 25.9 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5740 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
