Grandpa Joe's
Braised Lamb with Red Wine

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.  In fact, braising can be used for any cut of meat.  I have used this recipe to prepare delicious braised boneless leg of lamb.

I like to pair this version of braised lamb with Roasted Vegetables.

Ingredients

  • 4 pounds lamb (shoulder, boneless leg, or shanks)
  • 1 leek
  • 1 onion
  • 1 fennel bulb
  • 2 carrots
  • 2 celery ribs
  • 3 garlic cloves
  • 3 bay leaves
  • 6 sprigs fresh thyme
  • 6 sprigs fresh Italian parsley
  • 12 whole black peppercorns
  • 2 cups beef stock
  • 2 cups chicken stock
  • 1 cup dry red wine
  • kosher salt
  • extra virgin olive oil
  • all-purpose flour

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 over high heat sear the lamb for 1 to 2 minutes on each side, or until very brown on all sides.  Remove the lamb and set aside.
  3. Roughly chop the vegetables.  In batches, add them to the pan and sauté for about 2 minutes over medium heat, or until they begin to caramelize.  Season with salt.  Stir in the garlic, bay leaves, parsley, and thyme.  Cook for 1 minute.  
  4. De-glaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.  Add the stocks and wine.  Bring the liquid up to a boil and reduce to a simmer.
  5. 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.
  6. 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.

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.  Alternatively, thicken the sauce with a roux made of two tablespoons flour and two tablespoons water or stock.
  3. After the sauce reaches the desired consistency, taste it and add salt and pepper, if necessary.
  4. Return the meat to the sauce and simmer, covered, for about 15 minutes or until the meat is heated through.
  5. Serve immediately.

Notes

  • 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 stocks and wine proportionally.
  • 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.