Lamb Calabrian Style
Transport your taste buds to Southern Italy with this rich and aromatic Lamb Calabrian Style recipe. Tender chunks of bone-in lamb shoulder are slow-cooked to perfection in a robust sauce infused with crushed tomatoes, dry red wine, and a hearty dose of fiery Calabrian chili paste. Sautéed onions, garlic, carrots, and celery create a flavorful base, while fresh rosemary and thyme add earthy depth to every bite. This rustic dish is simmered low and slow for ultimate tenderness, making it an ideal centerpiece for cozy family dinners or special occasions. Serve it over creamy polenta, al dente pasta, or paired with crusty bread to soak up the luscious sauce. Garnished with a sprinkle of fresh parsley, this comfort food is a true celebration of Calabrian flavors!
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Recipe Information
Ingredients
- 2 pounds Bone-in lamb shoulder, cut into chunks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 28-ounce can Crushed canned tomatoes
- 1 cup Dry red wine
- 2 tablespoons Calabrian chili paste
- 2 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the lamb chunks generously with 2 teaspoons of salt and 1 teaspoon of black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the lamb chunks in batches until browned on all sides, about 3-4 minutes per side. Remove the lamb and transfer to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until softened and fragrant, about 5-7 minutes.
Pour in the red wine and scrape the bottom of the pot to deglaze, letting the wine reduce by half, about 3 minutes.
Stir in the crushed tomatoes and Calabrian chili paste, mixing everything together.
Return the lamb chunks to the pot, ensuring they are coated in the sauce.
Add the rosemary sprigs and thyme sprigs, partially submerging them in the sauce.
Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover the pot with a lid and cook for 1.5-2 hours, or until the lamb is tender and the flavors are well-developed. Stir occasionally and add a splash of water if the sauce becomes too thick.
Remove the rosemary and thyme sprigs before serving. Taste the sauce and adjust seasoning with additional salt, if necessary.
Serve the lamb over polenta, pasta, or with crusty bread. Garnish with freshly chopped parsley for a pop of color and freshness.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.1 g | 290% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.8 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3580 mg | 76% | |
*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.
