Red Wine Braised Lamb

Introduction

Name: Red Wine Braised Lamb
Prep time: 30 min
Cook time: 4 h 40 min
Total time: 5 h 10 min
Ingredients: 1 tbsp olive oil; 6 oz bacon, roughly chopped; 3 lbs lamb (shoulder or shanks); 3 large carrots, sliced 1/2 inch thick; 1 large onion, diced; 6 garlic cloves, minced; 1 pinch course salt; 2 pinches black pepper; 2 tbsp flour; 12 small pearl onions (optional); 3 cups red wine; 2 cups chicken stock; 2 tbsp tomato paste; 3 sprigs fresh rosemary; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh thyme, finely chopped; 2 bay leaves; ½ lb cremini mushrooms, quartered; 2 tbsp butter

This braise uses a classic French red wine based braise and is basically a bourguignon. Nothing more comforting for a winter weekend treat. You can substitute chuck roast for the lamb if desired.

Entree | French

Recipe

Yields1 ServingDifficultyIntermediate

Prep Time30 minsCook Time4 hrs 40 minsTotal Time5 hrs 10 mins

Ingredients

1 tbsp olive oil

6 oz bacon, roughly chopped

3 lbs lamb (shoulder or shanks)

3 large carrots, sliced 1/2 inch thick

1 large onion, diced

6 garlic cloves, minced

1 pinch course salt

2 pinches black pepper

2 tbsp flour

12 small pearl onions (optional)

3 cups red wine

2 cups chicken stock

2 tbsp tomato paste

3 sprigs fresh rosemary

2 tbsp fresh parsley, finely chopped

2 tbsp fresh thyme, finely chopped

2 bay leaves

½ lb cremini mushrooms, quartered

2 tbsp butter

Directions

Preheat your oven to 300°F (150°C).

In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the bacon and cook until it is crispy and the fat has rendered, about 8-10 minutes.

While the bacon is cooking, season the lamb with salt and pepper. Once the bacon is cooked, remove it from the pot with a slotted spoon and set it aside.

Increase the heat to medium-high and add the lamb to the pot. Brown the lamb on all sides, about 8-10 minutes total.

Once the lamb is browned, remove it from the pot and set it aside.

Reduce the heat to medium and add the carrots, onion, and garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.

Stir in the flour and cook for an additional minute.

Add the pearl onions, if using, red wine, chicken stock, tomato paste, rosemary, parsley, and bay leaves to the pot. Stir to combine.

Nestle the lamb back into the pot and bring the mixture to a simmer.

Cover the pot and transfer it to the oven. Braise the lamb for 2-2.5 hours, or until it is tender.

During the last 30 minutes of cooking, heat a separate pan over medium heat. Add the butter and mushrooms and sauté until the mushrooms are tender and browned.

Once the lamb is done cooking, remove it from the pot and let it rest for 10-15 minutes.

Place a colander over a large pot and carefully empty the braise liquid into the colander to collect the sauce. Discard the herbs.

Return the lamb, vegetables, and mushrooms back to the dutch oven.

Skim any fat off the sauce( if any) and simmer for a minute or two to reduce until the sauce just coats the back of a spoon. You should be left with about 2 1/2 cups.

Pour the sauce over the meat and vegetables.

Slice the lamb and serve it with the braising liquid and vegetables.