Braised Lamb in Red Wine
A classic French dish, slow-cooked in red wine with a rich, savory flavor. Tender lamb falls off the bone, perfect for a special occasion.
Ingredients
- ●1 lamb shoulderBone-in, 1.5-2 pounds
- ●1 cup red wineFull-bodied, such as Cabernet Sauvignon or Syrah
- ●3 cloves garlicMinced
- ●1 medium onionChopped
- ●2 cups garlicky broth
- ●2 tsp portuguese stew seasoning
- ●1 tsp salt
- ●1 tsp pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, pepper, and Portuguese stew seasoning.
- 3
In a large Dutch oven, brown the lamb on all sides over medium-high heat. Remove the lamb and set aside.
- 4
Add the minced garlic and chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the red wine to the pot and bring to a boil, scraping up any browned bits.
- 6
Return the lamb to the pot and add the garlicky broth.
- 7
Cover the pot and transfer it to the preheated oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until tender and falling off the bone.
- 9
Remove the pot from the oven and let the lamb rest for 10-15 minutes before slicing and serving.