Braised or stewed lamb is a delightful and hearty dish that celebrates the tender, succulent texture of slow-cooked meat. The preparation begins by heating up olive oil in a robust pot or a Dutch oven, a kitchen staple for such rich recipes. Lamb chunks are then browned to perfection, giving them a tantalizing caramelized exterior that sets the stage for deep, complex flavors.
Once the lamb is set aside, the same pot is used to sauté chopped onions until they become translucent, their sweetness gradually emerging. Adding minced garlic, sliced carrots, and celery enhances the dish’s aromatic base, imparting both freshness and subtle sweetness. When red wine is incorporated to deglaze the pot, it not only lifts the browned bits of flavor but also introduces a layer of richness, which is further heightened as the wine reduces.
The browned lamb returns to join this flavorful medley, now accompanied by broth, diced tomatoes, and a hint of tomato paste for a pleasing tang. Dried thyme, rosemary, and a bay leaf are essential herbs that imbue the stew with earthy undertones, while salt and pepper bring balance.
This concoction stews on low heat, allowing all elements to meld beautifully, until the lamb becomes exquisitely tender. The infused flavors create a heartwarming dish that, once garnished with freshly chopped parsley, is ready to comfort and nourish. An interesting aspect of braised lamb is its cultural versatility; similar methods are found in cuisines worldwide, each adding unique local spices and twists, making it a truly global dish. Serve this masterpiece hot for a meal that’s as comforting as it is flavorful.
Ingredients
2 lbs lamb shoulder or leg, cut into chunks
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup red wine (optional)
2 cups beef or chicken broth
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb chunks to the pot and brown them on all sides. Remove the lamb from the pot and set aside.
3. In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
4. Add the minced garlic, sliced carrots, and sliced celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
5. Pour in 1 cup of red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by half.
6. Return the browned lamb to the pot.
7. Add 2 cups of beef or chicken broth, the can of diced tomatoes, and 2 tablespoons of tomato paste. Stir to combine.
8. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf to the pot. Season with salt and pepper to taste.
9. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it stew for about 1.5 to 2 hours, or until the lamb is tender and easily falls apart.
10. Remove the bay leaf before serving.
11. Garnish with freshly chopped parsley. Serve hot.