Braised Lamb in Red Wine
A classic French dish featuring slow-cooked lamb in a rich red wine sauce. Perfect for special occasions.
Ingredients
- ●2 pounds Lamb shoulderBone-in for added flavor
- ●2 tablespoons Olive oil
- ●1 medium OnionChopped
- ●2 medium CarrotSliced
- ●2 stalks CeleryChopped
- ●3 cloves GarlicMinced
- ●1 cup Red wine
- ●1 cup Beef broth
- ●2 tablespoons Tomato paste
- ●2 sprigs Thyme
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the chopped onion, sliced carrot, and chopped celery to the pot.
- 7
Cook until the vegetables are softened, about 5 minutes.
- 8
Add the minced garlic and cook for 1 minute.
- 9
Add the red wine, beef broth, tomato paste, and thyme to the pot.
- 10
Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- 11
Return the lamb to the pot and cover with a lid.
- 12
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 13
Remove the pot from the oven and let it cool slightly.
- 14
Remove the lamb from the pot and let it rest for 10 minutes before slicing.