Tender Braised Greek Lamb
A hearty and flavorful Greek lamb dish, cooked low and slow to fall-apart tenderness. Serve with crusty bread or over mashed potatoes.
Ingredients
- ●1.5 kg lamb shoulder
- ●250ml red wineuse a full-bodied red wine
- ●250ml beef broth
- ●2 tbsp olive oil
- ●1 onionchopped
- ●3 cloves garlicminced
- ●2 tbsp lemon juicefreshly squeezed
- ●1 tsp oreganodried
- ●1 tsp thymedried
Instructions
- 1
Preheat oven to 150°C.
- 2
Season the lamb shoulder with salt and pepper.
- 3
In a large Dutch oven, heat the olive oil over medium heat.
- 4
Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 7
Add the minced garlic and cook for an additional minute.
- 8
Add the red wine, beef broth, lemon juice, oregano, and thyme to the pot.
- 9
Return the lamb shoulder to the pot and bring to a simmer.
- 10
Cover the pot with a lid and transfer it to the preheated oven.
- 11
Braise the lamb in the oven for 2.5 hours, or until tender and falling apart.
- 12
Remove the pot from the oven and let it cool slightly.
- 13
Serve the lamb with the juices spooned over the top.