Braised Lamb in Red Wine

This braised lamb in red wine, tomatoes, garlic, and herbs is slow-cooked for almost two hours until the meat is fork-tender. For a complete meal, serve over steamed rice, mashed potatoes, or buttered noodles.

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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. Of course, it is more affordable than lamb shank without losing any of its wonderful flavors.

Why make this recipe

• This is similar to slow-cooking meat until it’s fork-tender. When braising, we use less liquid, which results in a thicker and creamier gravy.
• 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.
• This braised lamb is also wonderful the next day, so I highly encourage you to make it a day or two ahead of time. It’s perfect for entertaining or busy weekends.
• The two secrets to making this dish are –
  • 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 sautéing the onions and veggies until they are soft and translucent.

Ingredients and substitutes

• Lamb—I often use a lamb shoulder or leg. The best thing about braising is that you can use cheap cuts, and the slow cooking process will still cook the lamb to fork-tender.
• 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—For flavor, I’m using classic onions, carrots, and celery. You can use other veggies, but note that these will change the consistency and texture of the finished dish.
• Herbs—Rosemary and thyme are best used fresh in this dish. However, if you must, use 1 tsp dried of each.
• Flour—The flour coats the meat, helps caramelize it, and thickens the sauce. You can also use gluten-free flour.

Braised lamb in red wine recipe

• Using a chef’s knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture.
  Pro tip – Ensure the meat is dry so it will sear, not stew, when browning.
• Season with salt and pepper. Then, generously coat with flour. Dust off excess flour.
  Pro tip – The flour adds caramelization and also helps thicken the sauce. However, any excess can burn in the oil, giving it a bitter taste. So, dust off all the excess flour well.
• In a heavy-bottom pan or Dutch oven, over medium to high heat, add 1 tbsp oil, then add the meat pieces. Do not crowd the pan. Do this in batches.
  Pro 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 the meat from the pan and set it aside.
  Pro 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.

• Add the remaining oil to the same pan and saute the onions, garlic, carrots, and celery until the onions are translucent, about 4 minutes.
• Then, add the brown sugar and sauté until the brown sugar is also well caramelized – about 2 minutes.
  Pro 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 to the pan, followed by the broth.
• Add the fresh rosemary and thyme. Give it all a good stir, and bring it to a boil.
• Cover the pan, lower the heat to a simmer, and cook on low for 1 to 1 1/2 hours until the meat is fork-tender.
  Pro tip – The cut of meat and the size of the pieces you use will determine the time it needs to cook. A leg of lamb cut into 2-inch pieces will take about 1 1/4 hours. Lamb stew meat will take about an hour. Lamb shanks usually take me about 1 1/2 hours.
• Make sure to stir occasionally. Add 1/4 to 1/2 cup of water to ensure it does not burn at the bottom.
  Pro tip – If you use a Dutch oven like me, you won’t need to add water, as it retains moisture. But a pan with a lid, where steam escapes, will need a little water over time. So, keep an eye on it and stir as necessary.
• When done, taste and adjust the seasoning. Check consistency, and if necessary, add a little more water.
• Sprinkle chopped parsley for garnish before serving.

What side dish do you serve with lamb?

Try a side of potatoes, like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, and potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats, such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you are looking for a low-carb alternative, try cauliflower rice. Other sides could be:

• Quick garlic sesame asparagus or Garlic Parmesan asparagus, 
• Swiss chard patties, corn fritters, and leek potato patties
• Sesame green beans, sauteed broccoli, and sauteed asparagus
• Oven-baked butternut squash  or Oven-baked carrot sticks
• Salads – carrot salad, avocado salad, cabbage salad,
• See all side dish recipes

More lamb recipes

• Lamb Shanks, Lamb Roast Shoulder Boneless
• Instant Pot Lamb Curry or Indian Dum Lamb Biryani
• Slow Cooker Lamb Curry Recipe or Slow Cooker Lamb Curry Recipe
• Mini Lamb Pot Pies or Lamb Pot Pie with Biscuits
• How to roast leg of lamb
• Lamb Shanks Braised with Red Wine Gravy
• Braised Lamb in Red Wine
• Grilled Lamb Chops or Perfect Lamb Chops with Sauce
• See all 25+ Lamb recipes

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Frequently asked questions

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