Delicious Lamb Rosemary Red Wine Casserole
Warm up your kitchen with this hearty and flavorful Lamb Rosemary Red Wine Casserole, a comfort food classic that brings together tender, melt-in-your-mouth lamb, fragrant herbs, and a rich, savory sauce. This recipe combines perfectly seared lamb shoulder, earthy fresh rosemary and thyme, and a luscious base of dry red wine and tomato paste to create a deeply satisfying one-pot meal. Baby potatoes soak up the wine-infused broth, while onions, carrots, and celery add flavor and texture, making this casserole both wholesome and indulgent. Ideal for a cozy family dinner or an elevated weekend treat, this dish is slow-cooked to perfection and served piping hot, with peas or your favorite sides for a pop of freshness. Perfect for celebrating cold-weather evenings, this red wine lamb casserole is as comforting as it is elegant.
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Recipe Information
Ingredients
- 800 grams boneless lamb shoulder, cut into 2-inch cubes
- 3 tablespoons olive oil
- 2 medium yellow onions, finely chopped
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 2 tablespoons all-purpose flour
- 375 milliliters dry red wine
- 500 milliliters beef or lamb stock
- 2 tablespoons tomato paste
- 3 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams baby potatoes, halved
- 150 grams peas (optional, for serving)
Instructions
Preheat your oven to 160°C (320°F).
Heat 2 tablespoons of olive oil in a large ovenproof casserole or Dutch oven over medium-high heat.
Season the lamb cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions, garlic, carrots, and celery for 5-7 minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes to reduce slightly.
Add the stock, tomato paste, rosemary sprigs, thyme sprigs, and bay leaves to the pot. Stir well to combine.
Return the seared lamb to the casserole, along with the halved baby potatoes. Stir to ensure everything is well coated in the sauce.
Cover the casserole with a lid and transfer it to the preheated oven. Cook for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
Remove from the oven and discard the rosemary, thyme sprigs, and bay leaves.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Serve hot, optionally garnished with peas or your choice of sides. Enjoy!
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 40.5 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6188 mg | 132% | |
*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.
