Imagine a dish so tender it falls apart with the gentlest touch, so rich with flavor that every bite transports you to a cozy French countryside kitchen. This Braised Lamb and Vegetables recipe is not just a meal—it's a culinary journey that transforms humble ingredients into a luxurious dining experience. Perfect for those chilly evenings when you crave something hearty, warming, and absolutely irresistible, this recipe promises to elevate your home cooking to restaurant-quality sophistication.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp thyme
- Salt and pepper to taste
Instructions
- Pat the lamb shoulder chunks dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil and brown the lamb chunks in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, add chopped onions and carrots. Sauté until the vegetables begin to soften and develop light caramelization, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze the pot with red wine, scraping up all the browned bits from the bottom of the pot. Allow the wine to reduce by half.
- Return the browned lamb chunks to the pot and add beef broth and fresh thyme. Ensure the liquid partially covers the meat.
- Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot and let the lamb braise slowly for approximately 2 hours, or until the meat is extremely tender and can be easily pulled apart.
- Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thin, remove the lid and reduce it over medium heat for 10-15 minutes.
- Let the braised lamb rest for 10 minutes before serving. Serve hot with the vegetables and rich braising liquid.
Tips
- Choose the Right Cut: Lamb shoulder is ideal for braising due to its higher fat content and connective tissue, which breaks down beautifully during slow cooking.
- Pat Meat Dry: Always ensure your lamb chunks are thoroughly dried before browning. This helps achieve a perfect golden-brown crust that locks in flavor.
- Brown in Batches: Don't overcrowd the pot when browning meat. Cooking in batches ensures each piece develops a deep, caramelized exterior.
- Low and Slow is the Key: Braising requires patience. Keep the heat low and let the meat cook slowly to achieve maximum tenderness.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking, so the wine's quality significantly impacts the final taste.
- Rest Before Serving: Letting the dish rest for 10 minutes after cooking allows the meat's juices to redistribute, ensuring each serving is moist and flavorful.
Nutrition Facts
Calories: 466kcal
Carbohydrates: g
Protein: 42g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
