Braised Lamb in Red Wine

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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.

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 tsp 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 tbsp 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 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 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 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. 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 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

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Creative ways to serve and use leftover lamb

Leftover braised lamb can be incredibly versatile and delicious! Here are some creative ways to serve or use it:

1. Lamb tacos: Shred the leftover braised lamb and use it as a filling for soft or hard-shell tacos. Top it with diced onions, fresh cilantro, lime juice, and a dollop of sour cream or Greek yogurt.
2. Shepherd’s pie: Create a shepherd’s pie dish by layering the braised lamb with mashed potatoes, peas, and carrots in a baking dish. Bake until the top is golden and crispy.
3. Lamb fried rice: Dice the leftover lamb and stir-fry it with leftover cooked rice, vegetables like peas, carrots, bell peppers, and scrambled eggs. Season the fried rice with soy sauce, ginger, and garlic for a flavorful twist.
4. Lamb flatbread pizza: Spread tomato sauce on a piece of flatbread or naan, then top it with shredded lamb, caramelized onions, crumbled feta cheese, and black olives. Bake until the cheese is melted and bubbly.
5. Pita lamb wraps: Stuff pita bread with slices of braised lamb, lettuce, tomatoes, cucumbers, and a drizzle of tzatziki sauce for a Mediterranean-inspired wrap.
6. Lamb and lentil soup: Combine the leftover lamb with cooked lentils, diced tomatoes, onions, and spices like cumin and coriander to make a hearty and nutritious soup.
7. Lamb spring rolls: Use shredded lamb as a filling for spring rolls, along with crunchy vegetables like cabbage, carrots, and bean sprouts. Serve with a dipping sauce made from soy sauce, rice vinegar, and honey.
8. Lamb hash: Dice the braised lamb and sauté it with diced potatoes, bell peppers, and onions. Top it with a fried or poached egg for a hearty breakfast or brunch.
9. Lamb and couscous salad: Toss diced braised lamb with cooked couscous, chopped fresh herbs like mint and parsley, cherry tomatoes, and crumbled feta cheese. Drizzle with lemon juice and olive oil for a refreshing salad.
10. Lamb quesadillas: Layer shredded lamb, cheese, and caramelized onions between two tortillas. Cook in a pan until the cheese is melted and the tortillas are crispy. Serve with salsa and guacamole.

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• 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
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• See all 25+ Lamb recipes

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Braised Lamb in Red Wine

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 50 minutes mins

Calories: 430kcal

Adjust Servings Here: 8 servings

Description

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.

Video

Ingredients 

1x2x3x

• ▢ 2 lbs (1 kg) Lamb (cut into 2-inch cubes)
• ▢ 2 tbsp All-purpose flour
• ▢ 2 tbsp Olive oil
• ▢ ½ cup Spanish onions (finely chopped)
• ▢ ½ cup Carrots (finely chopped)
• ▢ ½ cup Celery (finely chopped)
• ▢ 1 tsp Garlic (sliced)
• ▢ 1 tbsp 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 tbsp Balsamic vinegar (apple cider vinegar)
• ▢ 4 sprigs Rosemary (fresh)
• ▢ 4 sprigs Thyme (fresh)
• ▢ 1 tsp Salt
• ▢ 1 tsp Pepper

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Instructions

• 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 any 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 any excess flour.
• In a heavy-bottom pan or Dutch oven, over medium to high heat, add 1 tbsp 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 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.

  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 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 1/2 hours or 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 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. If necessary, add 1/4 to 1/2 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 seasoning. Check consistency and if necessary add a little more water.
• Sprinkle chopped parsley for garnish before serving.

Recipe Notes & Tips

 

• 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 work 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 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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 430– kcalCarbohydrates: 13– gProtein: 22– gFat: 29– gSaturated Fat: 12– gCholesterol: 83– mgSodium: 689– mgPotassium: 638– mgFiber: 2– gSugar: 5– gVitamin A: 1475– IUVitamin C: 12– mgCalcium: 171– mgIron: 6– mg

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

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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