Grandpa Joe's
Braised Lamb Italian Style

Braised lamb is delicious regardless of the style used to prepare it.

About this recipe

Lamb is an important ingredient in many ethnic cuisines, and each culture has its own traditions for preparing it.  Braising is often used to cook the less tender, but more flavorful, cuts of lamb, such as the shank and shoulder.  It also can be used to prepare boneless leg of lamb.

This recipe can be paired with pasta, rice, or a green salad such as my Roman Tossed Salad.

Ingredients

  • 4 pounds lamb (shoulder, boneless leg, or shanks)
  • extra virgin olive oil
  • 3 cups chopped onion
  • 4 garlic cloves, minced
  • 28-ounce can whole tomatoes, hand-crushed
  • 1½ cups dry white wine
  • 1½ cups chicken stock
  • 1 teaspoon ground allspice
  • ¼ cup fresh Italian parsley leaves, chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt

Directions - Day 1

  1. Cut the shoulder or boneless leg into large cubes, preferably about 2 inches on a side.  The shanks are used whole. 
  2. Season the lamb with salt and pepper.  Heat the olive oil in a Dutch oven and sear the meat over high heat for 1 to 2 minutes on each side, or until very brown all over.  Remove the lamb and set aside.
  3. Sauté the onions and garlic.  When softened, add the tomatoes, wine, broth, herbs, and spices, and bring to a boil.
  4. Return the lamb to the liquid, reduce the heat to low, cover, and simmer for 1½ to 2 hours, or until you can pierce the meat easily with a sharp knife.  The time will depend on the size of your meat pieces.  Invert each piece of meat about half way through the cooking process.
  5. Carefully remove the lamb to a plastic storage container.  Strain the braising liquid through a fine mesh sieve, pressing as much liquid from the vegetables as possible.  Discard the vegetables.  Pour the braising liquid over the meat, cover, and refrigerate for at least one day, or up to four days.
Braised Lamb Shank Italian Style served with green beans and a delicious pasta I discovered recently called Toasted Fregola (fregola tostata).

Directions - Serving Day

  1. Skim off and discard any congealed fat on the top of the cold braising liquid.
  2. Return the liquid to the Dutch oven used in step 2 (setting the meat aside) and, over medium heat, bring to a simmer.  If necessary, reduce the sauce to the desired consistency by simmering it uncovered.
  3. After the sauce reaches the desired consistency, taste it and add more salt and pepper, if necessary.
  4. Return the meat to the sauce, add 2 tablespoons fresh parsley and simmer, covered, for about 15 minutes or until the meat is heated through.
  5. Place the lamb on serving plates, spoon the sauce over them, and finish with a sprinkling of chopped parsley.

Notes

  • I recommend San Marzano tomatoes for this recipe, but any canned whole tomatoes are acceptable.
  • It is important that the meat be mostly submerged in the braising liquid (about ¾ of each piece should be immersed).  If necessary, increase the amount of braising liquid by adding more chicken stock.
  • I recommend preparing all braising dishes at least one day in advance.  This is not absolutely necessary, but allowing the flavors to meld overnight improves the final result.
  • When this dish is prepared and served the same day, remove any accumulated fat from the top of the liquid (using a meat baster or gravy ladle) after straining.  Be sure to thicken, taste, and re-season the sauce, if necessary.
Posted: March 2014; picture added: January 2016.