Braised Lamb with Carrots and Herbs Recipe

Introduction

This braised lamb with carrots recipe is a comforting and flavorful dish perfect for a cozy dinner. Tender lamb slowly cooked with aromatic herbs, carrots, and a rich tomato and wine sauce creates a hearty meal that’s sure to impress. It’s ideal for family gatherings or special occasions.

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

1. Step 1: 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.
2. Step 2: 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. Remove the lamb and set aside.
3. Step 3: In the same pot, add the chopped onions and garlic. Cook until translucent and fragrant, about 3 to 5 minutes.
4. Step 4: Pour in the red wine or broth to deglaze the pot, scraping up any browned bits stuck to the bottom. Stir in the tomato paste, fresh rosemary, thyme, and season with salt and pepper.
5. Step 5: 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.
6. Step 6: Cover the pot and simmer gently on low heat for 2 to 3 hours, or until the lamb is fork-tender and the carrots are soft but not mushy.
7. Step 7: 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.

Tips & Variations

• For a deeper flavor, marinate the lamb with garlic and herbs overnight before cooking.
• Substitute carrots with parsnips or turnips for a different root vegetable twist.
• Use vegetable broth for a lighter, less rich braise if you prefer.
• Brown the lamb in batches if your pot is crowded to ensure proper caramelization.
• Finish with a splash of balsamic vinegar for added brightness.

Storage

Store leftover braised lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven with a splash of broth or water to keep it moist. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, lamb shoulder or shank works best due to their marbling and connective tissue that become tender during slow cooking. You can also use lamb neck or even a leg, but cooking times may vary slightly.

What can I serve with braised lamb and carrots?

This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce. Steamed green vegetables or a simple salad also complement the richness of the lamb.

Braised Lamb with Carrots and Herbs Recipe

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This Braised Lamb with Carrots recipe features tender lamb shoulder slowly cooked in a rich, aromatic broth of red wine, tomato paste, and fresh herbs. Perfectly braised until the meat is fork-tender and the carrots are soft, this comforting dish is ideal for a cozy family meal served with mashed potatoes or crusty bread.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Lamb and Vegetables

• 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

Liquids and Seasonings

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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-bottomed pot or Dutch oven for best heat distribution while braising.
• For deeper flavor, brown the lamb in batches without overcrowding the pot.
• Red wine can be substituted with beef or vegetable broth for a milder flavor.
• Make sure the braising liquid covers about two-thirds of the meat for even cooking.
• Allow the dish to rest before serving to let the juices redistribute.
• Pair with creamy mashed potatoes, polenta, or crusty bread to enjoy the rich sauce.

Keywords: braised lamb, lamb shoulder recipe, lamb with carrots, slow cooked lamb, comfort food, Mediterranean lamb dish