Braised Lamb with Carrots and Herbs Recipe
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.
- 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
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
- 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-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
