Description
Braised Lamb with Carrots is a hearty and comforting dish featuring slow-cooked, tender lamb shoulder or shank paired with sweet, tender carrots, all simmered in a rich, savory sauce infused with aromatic herbs, red wine or broth, and tomato paste. This one-pot meal combines deep, complex flavors and meltingly tender textures, perfect for cozy family dinners or elegant gatherings throughout the year.
Ingredients
Scale
Main Ingredients
- 2 to 3 pounds lamb shoulder or shank, trimmed of excess fat
- 4 to 5 fresh, firm carrots, peeled and cut into chunks
- 1 large onion, chopped
- 3 to 4 garlic cloves, minced
- 1 cup red wine or broth (beef, vegetable, or a mix)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the Ingredients: Trim any excess fat from the lamb and pat it dry. Peel and cut the carrots into uniformly sized chunks. Chop the onion and mince the garlic to prepare the aromatics. Having everything ready before cooking makes the process smooth and efficient.
- Brown the Lamb: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces thoroughly on all sides until a rich caramelized crust forms. This locks in flavor. Remove the lamb and set aside.
- Sauté Aromatics: In the same pot, add the chopped onions and garlic. Cook them until translucent and fragrant, creating a flavorful base for the braising liquid.
- Deglaze and Add Liquids: Pour in the red wine or broth to deglaze the pot, scraping up any browned bits stuck to the bottom. These bits add intense flavor. Stir in tomato paste, fresh rosemary, thyme, and season with salt and pepper.
- Combine and Braise: Return the browned lamb to the pot and add the carrots around the meat. Ensure the braising liquid covers about two-thirds of the lamb. Cover the pot and simmer gently on low heat for 2 to 3 hours, or until the lamb is fork-tender and carrots are soft but not mushy.
- Finish and Serve: Once cooked, adjust seasoning with salt and pepper if needed. Let the dish rest for 10 minutes before serving. Serve hot, garnished with fresh parsley or thyme, alongside creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
Notes
- Use a heavy pot like a Dutch oven for even heat distribution during braising.
- Pat lamb dry before browning to achieve a richer flavor and better crust.
- Cook the lamb low and slow; don’t rush the braising process to ensure tender meat.
- Reserve some braising liquid to moisten the dish or use as a flavorful sauce base.
- Let the braised lamb rest after cooking to allow the flavors to meld.
- Variations: Swap lamb for beef or goat, add root vegetables like parsnips or potatoes, use vegetable broth for a lighter sauce, or include warming spices like cinnamon or allspice for a Middle Eastern twist.
- Make it gluten-free by skipping flour thickening or using cornstarch alternatives.
- To thicken sauce, reduce it uncovered on the stove or add a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Rustic European / Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg