This braised lamb in red wine, tomatoes, garlic, and herbs is slow-cooked for almost two hours until the meat is fork-tender. Serve over steamed rice, mashed potatoes, or buttered noodles for a complete meal.
Table of Content
Today, I'm using my recipe for lamb shank. But, instead of making braised lamb shank, I'm using a lamb shoulder cut into pieces. It is more affordable than lamb shank, of course, without losing any of its wonderful flavor.
About this recipe
This is similar to making a slow-cooked meat that cooks until it's fork-tender. When braising, we use less liquid. As a result, the gravy is thicker and creamier. Today, I am using a lamb shoulder cut into 2-inch pieces. And yet, you can also use lamb shanks, or a leg of lamb.
The secret to making this dish is to use good quality wine. I like to use a good merlot or pinot noir. Also, make sure you caramelize the meat well when searing. This makes a huge difference in both color and flavor. And, do not skip on sautéing the onions and veggies until they are soft and translucent.
This braised lamb is also wonderful the next day. So, I highly encourage you to make this a day or two ahead of time. It's perfect for entertaining or on busy weekends.
We like to serve this over steamed rice, but you can also serve this with buttered noodles, or mashed potatoes.
Ingredients and substitutes
- Lamb - I often use a lamb shoulder or leg. The best thing about braising is that you can use the cheap cuts and it will still cook to fork-tender with the slow cooking process.
- Red wine - Wine and lamb are a wonderful combination. And yet, you can omit the wine and use vegetable stock instead. You can also use white wine in this recipe.
- Veggies - I'm using the classic onions, carrots, and celery for flavor. You can use other veggies, but take note that these will change the consistency and texture of the finished dish.
- Herbs - Rosemary and thyme are best used fresh in this dish. And yet, if you must, then use 1 teaspoon dried of each.
- Flour - The flour coats the meat and helps caramelize the meat as well as thickens the sauce. You can use gluten-free flour as well.
Step by step instructions
- Using a chef's knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture.
Tip - Ensure the meat is dry so it will sear not stew when browning. - Season with salt and pepper. Then, coat generously with flour. Dust off excess flour.
Tip - The flour adds caramelization and also helps thicken the sauce. But, any excess can burn in the oil giving it a bitter taste. So, dust off well all the excess flour. - In a heavy-bottom pan or Dutch oven, over medium to high heat, add 1 tablespoon oil and add the meat pieces. Do not crowd the pan. Do this in batches.
Tip - Adding too many pieces at once will stew not sear. So, it's best to do this in batches. - Use a meat tong to turn the meat to get an even color on all sides. Adjust the heat from medium to high so you get good caramelization. Remove from the pan and set aside.
Tip - If the meat is stuck to the pan, do not forcibly remove it. It means it needs more time. Try again in a minute.
- To the same pan, add the remaining oil, and saute the onions, garlic, carrots, and celery until onions are translucent - about 4 minutes.
- Then, add the brown sugar and saute until the brown sugar is also well caramelized - about 2 minutes.
Tip - Caramelizing the sugar adds flavor and color, so do this gently on low heat without burning the sugar. - Next, add the red wine and deglaze the pan. Let it come to a boil and simmer for 2 minutes. This will reduce the wine and concentrate its flavors.
- Next, add the crushed tomatoes and vinegar. Season with salt and pepper.
- Then, return the lamb back to the pan followed by the broth.
- Add the fresh rosemary and thyme. Give it all a good stir. And, bring to a boil.
- Cover the pan, lower the heat to a simmer and cook on low for 1 to 1 ½ hour, until the meat is fork-tender.
Tip - The cut of meat and the size of the pieces you use will determine the time it needs to cook. Leg of lamb cut into 2-inch pieces will take about 1 ¼ hour. Lamb stew meat will take about an hour. Lamb shanks usually take me about 1 ½ hours.
- Make sure to stir occasionally. If necessary, add ¼ to ½ cup water to ensure it does not burn at the bottom.
Tip - If you use a Duch oven like me, you won't need to add water as it retains moisture. But, a pan with a lid, where steams escapes, will need a little water over time. So, keep an eye and stir as necessary. - When done, taste and adjust seasoning. Check consistency and if necessary add a little more water.
- Sprinkle chopped parsley for garnish before serving.
Frequently asked questions
This braised lamb will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
Yes, actually, beef or pork would work just as well instead of lamb for this recipe. See my recipe for beef in red wine.
You can make this as a lamb pot pie topped with biscuits and bake it. You can also serve this as individual pot pies topped with a biscuit or crumble.
Yes, you can transfer everything to the slow cooker instead of slow cooking it on the stovetop. I would recommend 3 hours on high or 6 hours on low. See my recipe for slow cooker lamb.
If you prefer to make a lamb stew without red wine, you can use this recipe for slow-cooked lamb with creamy polenta.
Today, I have served it with steamed rice. But, my kids love it with mashed potato. And, when I'm in a low carb mood, I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.
You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes.
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Printable Recipe
Braised Lamb in Red Wine
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Ingredients
- 2 lbs (1 kg) Lamb cut into 2-inch cubes
- 2 tablespoon All-purpose flour
- 2 tablespoon Olive oil
- ½ cup Spanish onions finely chopped
- ½ cup Carrots finely chopped
- ½ cup Celery finely chopped
- 1 teaspoon Garlic sliced
- 1 tablespoon Brown sugar
- 1 ½ cup (350 ml) Red wine (merlot, pinot noir)
- 2 cups (470 ml) Chicken broth
- 14 oz (400 g) Crushed tomatoes (1 can, about 2 cups)
- 1 tablespoon Balsamic vinegar apple cider vinegar
- 4 sprigs Rosemary fresh
- 4 sprigs Thyme fresh
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Using a chef's knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture.Tip - Ensure the meat is dry so it will sear not stew when browning.
- Season with salt and pepper. Then, coat generously with flour. Dust off any excess flour.Tip - The flour adds caramelization and also helps thicken the sauce. But, any excess can burn in the oil giving it a bitter taste. So, dust off well any excess flour.
- In a heavy-bottom pan or Dutch oven, over medium to high heat, add 1 tablespoon oil and add the meat pieces. Do not crowd the pan. Do this in batches.Tip - Adding too many pieces at once will stew not sear, so best to do this in batches.
- Use a meat tong to turn the meat and get an even color on all sides. Adjust the heat from medium to high, so you get good caramelization. Remove from the pan and set aside. Tip - If the meat is stuck to the pan, do not forcibly remove it. It means it needs more time. Try again in a minute.
- To the same pan, add the remaining oil, and saute the onions, garlic, carrots, and celery until onions are translucent - about 4 minutes.
- Then, add the brown sugar and saute until the brown sugar is also well caramelized - about 2 minutes. Tip - Caramelizing the sugar adds flavor and color. So, do this gently on low heat without burning the sugar.
- Next, add the red wine and deglaze the pan. Let it come to a boil and simmer for 2 minutes. This will reduce the wine and concentrate the flavors.
- Next, add the crushed tomatoes and vinegar. Season with salt and pepper.
- Then, return the lamb back to the pan followed by the broth.
- Add the fresh rosemary and thyme. Give it all a good stir. Bring to a boil.
- Cover the pan, lower the heat to a simmer and cook on low for 1 to 1 ½ hour or until the meat is fork-tender. Tip - The cut of meat and the size of the pieces you use, will determine the time it needs to cook. Leg of lamb cut into 2-inch pieces will take about 1 ¼ hour. Lamb stew meat will take about an hour. Lamb shanks usually take me about 1 ½ hours.
- Make sure to stir occasionally. If necessary, add ¼ to ½ cup water to ensure it does not burn at the bottom. Tip - If you use a Duch oven like me, you won't need to add water as it retains moisture. But, a pan with a lid, where steams escapes, will need a little water over time. So, keep an eye and stir as necessary.
- When done, taste and adjust seasoning. Check consistency and if necessary add a little more water.
- Sprinkle chopped parsley for garnish before serving.
Recipe Notes
- I cut the lamb into 2-inch cubes but you can make big pieces and cook a bit longer.
- Thaw the lamb at least an hour before you cook it. Room temperature meat will not seize at high temperatures.Â
- This recipe will work with 4 to 6 lamb shanks as well.Â
- Searing the meat must be done on medium-high heat so you get a nice crisp coating that keeps all those juices inside.Â
- Always use red wine that you like to drink by the glass. No cooking wines. For the lamb, I think a Merlot, pinot noir work wonderfully. You can also omit the red wine and use only chicken broth.Â
- I am using canned crushed tomatoes but you can use 2 cups fresh finely chopped tomatoes as well.
- In this recipe, you can use lemon juice, balsamic, or apple cider vinegar. I like the color and tartness balsamic adds to the lamb
- If you plan to add more veggies like carrots or potatoes to this dish, I suggest you reduce the chicken broth by half because veggies will release moisture too.Â
- This braised lamb is more delicious the next day so make it up to two days ahead and keep it in the fridge.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Veronika Sykorova
Looks so good! I love adding red wine to meals, it always adds great flavor
Veena Azmanov
It sure is a wonderful flavor, Veronika.
Jagruti's Cooking Odyssey
This curry is packed with flavours and I am sure people who love to eat lamb would be delighted to see this. Lovely recipe share.
Veena Azmanov
Thank you, Jagruti
Marisa F. Stewart
This is the ideal comfort food! The lamb with the seasonings is perfect for the cooler weather here. We love lamb and usually just have it as a roast. But with the luscious gravy I can see it over potatoes or polenta. This is going on my list to make this week.
Veena Azmanov
Thanks, Marisa. I hope you try this one soon
Debra
Exactly the aroma we love coming from the kitchen on a cold and dreary day. Took your advice and used a good wine...how did I not know this would make such a difference...I have always used kinda "stale" wine...well, no more of that.
Veena Azmanov
This definitely has a wonderful aroma when cooking. A good red wine does the trick.
Tammy
Mmmm this looks so good! I've never had lamb this way but I definitely want to make it soon. Love the sound of that sauce!
Veena Azmanov
Thanks, Tammy. I hope you try