Lamb in Tomato Sauce
Tender, slow-simmered lamb in a rich, aromatic tomato sauce is the star of this hearty Mediterranean-inspired dish. This recipe combines juicy chunks of lamb shoulder with a flavorful base of sautéed onions, garlic, carrots, and celery. Enhanced with red wine, rosemary, and oregano, the sauce is simmered to perfection, creating a melt-in-your-mouth texture that pairs beautifully with the zesty tomato base. Ideal for cozy family dinners or weekend entertaining, this one-pot meal is as comforting as it is impressive. Serve this lamb in tomato sauce with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every last drop of the luscious sauce. It's a soul-satisfying recipe bursting with rustic flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 kg lamb shoulder
- 2 tbsp olive oil
- 1 large onion
- 4 pieces garlic cloves
- 1 medium carrot
- 1 medium celery stalk
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 500 ml beef or chicken stock
- 250 ml dry red wine
- 2 pieces bay leaves
- 1 tsp dried oregano
- 1 piece fresh rosemary sprig
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp parsley (optional, for garnish)
Instructions
Trim excess fat from the lamb shoulder and cut it into medium-sized chunks.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb pieces with salt and black pepper, then sear them in the pot in small batches until browned on all sides. Remove the lamb and set it aside.
Peel and finely chop the onion and garlic. Dice the carrot and celery into small pieces.
Lower the heat to medium. Add the chopped onion, garlic, carrot, and celery to the same pot. Sauté for 5-7 minutes until softened and fragrant.
Mix in the tomato paste and cook for 1 minute, stirring constantly to enhance its flavor.
Deglaze the pot by pouring in the red wine. Stir well, scraping the bottom of the pot to release flavorful browned bits.
Add the crushed tomatoes, beef or chicken stock, bay leaves, dried oregano, rosemary sprig, salt, and black pepper. Stir to combine.
Return the seared lamb to the pot, ensuring the pieces are submerged in the sauce.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid. Simmer for 90-120 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove the rosemary sprig and bay leaves before serving.
Garnish with freshly chopped parsley if desired. Serve hot with your choice of side dish, such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 5644 mg | 245% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 35.5 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5669 mg | 121% | |
*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.
