Braised Lamb
Posted: | Categories: Recipes | Tags:dinner inspo gluten-free
Braised Lamb
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
Bookmark this recipe now—you’ll want to make it all winter long. My youngest loves lamb (whether or not she knows that I’m not sure), and I love cooking rich, flavorful meals that can simmer in the oven all day long. The longer this cooks, the better it gets—ideally, the lamb reaches a texture that falls apart and shreds easily, so you can serve it alongside the potatoes it cooks with for a cozy meal. Searing the lamb first infuses the mirepoix with extra juicy flavor, and the paste you’ll spread liberally over the meat helps get a perfectly balanced blend of flavors in every bite. You could easily make this on a lazy weekend day and save for lunches and weeknight dinners, or dive in that night, as long as you give it the time it needs.
Ingredients
- 2 lbs. boneless lamb shoulder roast (slightly more or less is fine)
- 2 tablespoons olive oil
- 2 large carrots, peeled and trimmed
- 3 celery stalks, trimmed
- 2 yellow onions, trimmed
- 2 1/2 teaspoons salt, divided, plus more to taste
- 1 1/4 teaspoon black pepper, divided, plus more to taste
- 8 garlic cloves
- 1/4 cup tomato paste
- 2 cups red wine
- 2 Russet potatoes, peeled
For the paste
- 3 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary and thyme
- 1 teaspoon honey
- Juice of 1/2 lemon
- 2 garlic cloves, grated with a microplane
Directions
- Preheat the oven to 400°F.
- Let the lamb come to room temperature and keep in its netting. Season the lamb liberally with salt (about a teaspoon) and pepper (about 1/2 teaspoon).
- Heat a large pot over medium heat and add the olive oil. Once the oil shimmers, add the lamb.
- Cook for 5 minutes on each side to sear the meat.
- Meanwhile, chop the celery, carrots, and onion.
- Remove the seared lamb from the pan and place on a plate. Add the celery, carrots, and onion to the pot and season with a teaspoon salt and 1/2 teaspoon black pepper.
- Add the garlic to the pot once the vegetables are softened, about 5 minutes.
- Whisk together all of the paste ingredients in a small bowl. Remove the netting from the lamb and brush the mustard paste over the meat with a pastry brush, making sure to fully coat the lamb.
- Stir the tomato paste into the pot and let caramelize for 1-2 minutes, until it deepens in color.
- Pour the red wine into the pot and stir to combine.
- Chop the potatoes into large pieces and add to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Return the lamb to the pot and make sure that all the juice from the pot is on top of the lamb.
- Cover the pot and place in the oven for 45 minutes. Reduce the heat to 250°F and cook for 4-10 more hours (it only gets better with time). Shred the lamb and serve.
Recipe Note
What You’ll Need
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
Get to know our one-of-a-kind founder & CEO, Melissa Ben-Ishay, right from the source.