Tender Braised Lamb Dish (Printable)

Slow-cooked lamb shoulder with fresh herbs, vegetables, and red wine for tender, flavorful results.

# Ingredient List:

→ Lamb

01 - 2.6 lbs lamb shoulder or shanks, trimmed and cut into large chunks
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, chopped
05 - 1 large onion, chopped
06 - 4 garlic cloves, minced

→ Liquids

07 - 1 2/3 cups beef or lamb stock
08 - 1 cup dry red wine
09 - 2 tablespoons tomato paste

→ Aromatics & Herbs

10 - 2 sprigs fresh rosemary
11 - 3 sprigs fresh thyme
12 - 2 bay leaves

→ For Finishing

13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter (optional)

# Directions:

01 - Set the oven to 320°F to prepare for braising.
02 - Dry lamb pieces thoroughly and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb in batches until all sides are caramelized. Remove and set aside.
04 - Add chopped onion, sliced carrots, and chopped celery to the pot. Cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute more.
05 - Mix in tomato paste and cook for 1 minute. Pour in red wine and scrape the bottom of the pot to release browned bits.
06 - Return lamb to the pot. Add stock, rosemary, thyme, and bay leaves. Bring mixture to a gentle simmer.
07 - Cover Dutch oven and place in preheated oven. Cook for 2 to 2 1/2 hours until lamb is tender and easily shredded with a fork.
08 - Remove pot from oven. Skim off excess fat. Optionally stir in butter for richness. Discard herb stems and bay leaves. Taste and adjust seasoning accordingly.
09 - Ladle hot lamb and sauce onto plates. Garnish with fresh herbs if desired and serve immediately.

# Expert Tips:

01 -
  • The lamb becomes so tender it practically dissolves on your tongue, no knife required.
  • One pot does all the work while you relax, and the flavors deepen as it braises.
  • Leftovers taste even better the next day when the sauce thickens and clings to every bite.
02 -
  • Don't skip the searing step or rush it, that caramelized crust is where half the flavor lives.
  • If your sauce looks thin after braising, simmer it uncovered on the stovetop for ten minutes to concentrate the flavors.
  • Let the dish rest for five minutes before serving so the juices redistribute and every bite stays moist.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid so the steam stays trapped and the lamb braises evenly.
  • Let the wine reduce by half before adding the stock, it concentrates the flavor and burns off the harsh alcohol edge.
  • If the lamb isn't fork-tender after two hours, cover it again and give it another thirty minutes, patience always pays off.

Return