Braised Lamb

Indulge in the deep, rich flavors of this Braised Lamb, a hearty and satisfying dish perfect for cozy dinners or special occasions. This recipe features tender, bone-in lamb shoulder, slow-cooked to perfection in a robust medley of red wine, aromatic herbs like rosemary and thyme, and a savory broth infused with garlic, onions, and sweet carrots. The lamb is seared to golden-brown perfection before spending lazy hours in the oven, soaking up the flavorful juices that create an irresistible, velvety sauce. Ideal for entertaining or spoiling loved ones, this melt-in-your-mouth dish pairs beautifully with creamy mashed potatoes or a rustic loaf of crusty bread for the ultimate comfort food experience. With just 20 minutes of prep and a slow braise that fills your kitchen with enticing aromas, this Braised Lamb is an elegant yet effortless addition to your dinner repertoire.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Season the lamb shoulder with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat.

Step 4

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.

Step 5

In the same pot, add the chopped onions. Cook until they are soft and translucent, about 5 minutes.

Step 6

Add the minced garlic, sliced carrots, and sliced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

Step 7

Pour in the red wine and let it simmer for 2 minutes to reduce slightly.

Step 8

Add the chicken or beef broth and tomato paste, stirring to combine thoroughly.

Step 9

Return the lamb shoulder to the pot, nestling it into the vegetable and liquid mixture.

Step 10

Add the rosemary, thyme, and bay leaves to the pot.

Step 11

Cover the pot with a lid and transfer it to the preheated oven.

Step 12

Braise the lamb in the oven for about 3 hours, or until the meat is very tender and easily pulls away from the bone.

Step 13

Remove the pot from the oven and allow the lamb to rest for 10 minutes before serving.

Step 14

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

Serving size	2924.2 grams (2924.2g)

Amount per serving	% Daily Value*
Calories	4608

Total Fat 344.20g	441%
Saturated Fat 127.10g	636%
Polyunsaturated Fat 4.00g
Cholesterol 1125mg	375%
Sodium 7836mg	341%
Total Carbohydrate 62.10g	23%
Dietary Fiber 12.80g	46%
Total Sugars 25.90g
Protein 281.30g	563%

Vitamin D 0IU	0%
Calcium 424mg	33%
Iron 32mg	179%
Potassium 5740mg	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.

Source of Calories

Fat: 69.3%

Protein: 25.2%

Carbs: 5.6%