Braised Lamb Aromatic Sauce (Printer-Friendly)

Tender lamb slow-cooked in a rich, herb-infused sauce for a comforting main dish.

# What You'll Need:

→ Lamb

01 - 2.6 lbs lamb shoulder or shanks, trimmed and cut into large chunks
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Vegetables

04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 1 large onion, chopped
07 - 4 garlic cloves, minced

→ Liquids

08 - 1 2/3 cups beef or lamb stock
09 - 1 cup dry red wine
10 - 2 tablespoons tomato paste

→ Aromatics & Herbs

11 - 2 sprigs fresh rosemary
12 - 3 sprigs fresh thyme
13 - 2 bay leaves

→ For Finishing

14 - 2 tablespoons olive oil
15 - 1 tablespoon unsalted butter (optional)

# How to Make It:

01 - Heat the oven to 320°F.
02 - Pat lamb pieces dry and season generously with salt and pepper.
03 - Warm olive oil in a large Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides, then remove and set aside.
04 - Add onion, carrots, and celery to the pot and cook for 5 to 7 minutes until softened. Stir in garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for one minute. Pour in red wine, scraping the bottom to lift caramelized bits.
06 - Return lamb to the pot. Add stock, rosemary, thyme, and bay leaves. Bring mixture to a gentle simmer.
07 - Cover and place pot in the oven. Cook for 2 to 2 1/2 hours until lamb is tender and easily pulled apart with a fork.
08 - Remove from oven, skim excess fat. Optionally, stir in butter for added richness. Discard herb stems and bay leaves, adjust seasoning, and serve hot garnished with fresh herbs.

# Expert Advice:

01 -
  • The lamb becomes so tender it practically falls apart with a fork, no knife needed.
  • Most of the cooking happens in the oven, so you can walk away and do other things.
  • The sauce develops deep, layered flavors that taste like you spent all day in the kitchen.
  • Leftovers taste even better the next day, making it perfect for meal prep or easy lunches.
02 -
  • Don't skip the searing step, that caramelized crust is where most of the flavor comes from and it deepens the color of the sauce.
  • If your liquid reduces too much during braising, add a splash more stock or wine to keep the lamb submerged halfway.
  • Let the dish rest for 10 minutes after it comes out of the oven, the flavors settle and the sauce thickens slightly as it cools.
03 -
  • Use lamb shoulder instead of shanks if you want more meat per serving and easier shredding.
  • Deglaze with wine while the pot is still hot, it lifts up all the stuck-on bits that make the sauce taste incredible.
  • If you're doubling the recipe, use a larger pot and add 15 to 20 minutes to the braising time to ensure everything cooks evenly.

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