Braised Lamb Recipe

Prepare the Lamb

Trim excess fat from the lamb shoulder and cut it into large chunks, about 2-3 inches each. Season generously with salt and black pepper.

Sear the Lamb

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb pieces in batches and sear on all sides until browned, about 5-7 minutes per batch. Remove the lamb and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 1-2 minutes. Then, pour in the red wine and bring to a simmer, scraping the bottom of the pot to release any browned bits.

Combine and Braise

Return the seared lamb to the pot. Add the broth and rosemary sprigs. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2.5 to 3 hours, or until the lamb is fork-tender.

Finish the Dish

Once the lamb is tender, taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove the rosemary before serving.