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. Serve over steamed rice, mashed potatoes, or buttered noodles for a complete meal.

Table of Content

• Why make this recipe
• Ingredients and substitutes
• Braised lamb in red wine recipe
• What side dish do you serve with lamb?
• Tips for success
• More lamb recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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

Why make 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.
• 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.
• 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 on 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 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.

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, coat generously with flour. Dust off excess flour.
  Pro 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.
  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 from the pan and set 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.

• 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.
  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 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 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. Leg of lamb cut into 2-inch pieces will take about 1 ¼ hours. 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 of water to ensure it does not burn at the bottom.
  Pro 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 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 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, leek potato patties
• Sesame green beans, sauteed broccoli, sauteed asparagus
• Oven-baked butternut squash  or Oven-baked carrot sticks
• Salads - carrot salad, avocado salad, cabbage salad,
• See all side dish recipes

Tips for success

• 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. 
• This recipe will work with 4 to 6 lamb shanks as well. 
• Searing the meat must be done on medium-high heat so you get a nice crisp coating that keeps all those juices inside. 
• Always use red wine that you like to drink by the glass. No cooking wines. For the lamb, I think a Merlot, pinot noir works wonderfully. You can also omit the red wine and use only chicken broth. 
• I am using canned crushed tomatoes but you can use 2 cups of 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. 
• This braised lamb is more delicious the next day so make it up to two days ahead and keep it in the fridge.

Frequently asked questions

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Printable Recipe

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