Classic Lamb Casserole Recipe

Marinate the lamb

Place the lamb pieces in a large bowl. Add the red wine, 1 tablespoon olive oil, tomato paste, minced garlic, chopped rosemary, thyme, 1 tsp salt and 1/2 tsp black pepper. Toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours (overnight is fine).

Pat dry and season

Remove lamb from marinade and reserve the marinade. Pat the lamb pieces dry with paper towels and sprinkle with remaining 1/2 tsp salt and 1/2 tsp black pepper. This improves browning.

Prepare vegetables

Preheat oven to 160°C (325°F). Heat a large heavy-bottomed ovenproof casserole or Dutch oven over medium-high heat and add remaining 1 tablespoon olive oil. When shimmering, add lamb pieces in batches (do not overcrowd) and brown on all sides, about 3–4 minutes per side. Transfer browned lamb to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrots and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add mushrooms (if using) and cook 3–4 minutes more. Stir in reserved wine marinade and scrape up browned bits from the bottom of the pot with a wooden spoon.

Build the casserole

Return the browned lamb to the pot with the vegetables. Add the canned diced tomatoes (including juices), beef or lamb stock, Worcestershire sauce, bay leaves and brown sugar (if using). Stir to combine and bring the mixture to a gentle simmer on the stovetop.

Oven braise

Cover the casserole with its lid (or tightly with foil if not using a lidded pot) and transfer to the preheated oven. Braise until the lamb is very tender and easily pulls apart with a fork, about 2 to 2½ hours. Check once halfway through to ensure there is enough liquid; if the pot looks dry, add up to 1/2 cup additional stock or water.

Reduce and finish sauce

When the lamb is tender, remove the pot from the oven and place on the stove over medium heat. Remove and discard bay leaves. If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the simmering sauce and cook for 2–3 minutes until slightly thickened. Stir in 1 tablespoon butter for gloss and richness, if using. Taste and adjust seasoning with salt and pepper as needed.

Garnish and serve

Sprinkle chopped fresh parsley over the casserole. Serve hot with mashed potatoes, polenta, crusty bread or buttered egg noodles. Leftovers keep covered in the refrigerator for 3–4 days and can be reheated gently on the stovetop or in a low oven.