Braised Lamb in Red Wine
Calories: 22
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.
Ingredients
- 2 lbs (1 kg) Lamb cut into 2-inch cubes
- 2 tbsp (15 g) 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
Instructions
- Using a chef's knife and sturdy cutting board, cut the lamb into 2-inch cubes. Pat dry to remove any excess moisture.
- Season with salt and pepper. Then, generously coat with flour. Dust off 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.
- 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.
- To the same pan, add the remaining oil, and saute the onions, garlic, carrots, and celery until the onions are translucent - about 4 minutes.
- Then, add the brown sugar and saute until it is also well caramelized - about 2 minutes.
- 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 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.
- 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.
- When done, taste and adjust seasoning. Check consistency and, if necessary, add a little more water.
- Sprinkle chopped parsley for garnish before serving.
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_kitchen on instagram or #hashtag it #veenaazmanovkitchen