Braised Lamb

Braised Lamb


  • 3 Lbs. of Lamb Shoulder (I used lamb shoulder chops)
  • 4 White Potatoes (wedges)
  • 2 Celery Stalks
  • 5 Carrots
  • 8-10 Pearl Onions
  • 12 Oz. of  Crushed Tomato
  • 1 1/2 Cups of Red Wine
  • 1 Cup of Chicken Stock
  • 1 Cup of Beef Stock
  • 6-7 Garlic Cloves (chopped)
  • 6-7 Sprigs of Thyme
  • 2 Tablespoons of Olive oil
  • 2 Bay Leaves
  • Salt and Pepper


  1. In a cast iron pot add olive oil and turn the heat on high.
  2. Salt and pepper both sides of your lamb.
  3. Once the pot is hot, add the lamb, you should hear a nice sizzle sound.
  4. Brown and sear for 3 minutes on each side, locking in the juices.
  5. Take the lamb out of the pan and set aside.
  6. In the same pot add the garlic, celery, onion, and carrots.
  7. Cook on medium heat for 6-7 minutes.
  8. Add the red wine, tomatoes, chicken, and beef stock.
  9. Add bay leaves, thyme, and add lamb back in submerging it into the liquid.
  10. Cover and cook in the oven at 275 degrees F for 2 hours.
  11. Take out of the oven, stir and cook on the stove uncovered on low heat for another 1 and a ½  hours.
  12. You can then decide if you want to keep the braised lamb as it, or thicken it with a little slurry and turn it into a braised lamb stew.

Watch How To Make It