Ingredients
- 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
Instructions
- In a cast iron pot add olive oil and turn the heat on high.
- Salt and pepper both sides of your lamb.
- Once the pot is hot, add the lamb, you should hear a nice sizzle sound.
- Brown and sear for 3 minutes on each side, locking in the juices.
- Take the lamb out of the pan and set aside.
- In the same pot add the garlic, celery, onion, and carrots.
- Cook on medium heat for 6-7 minutes.
- Add the red wine, tomatoes, chicken, and beef stock.
- Add bay leaves, thyme, and add lamb back in submerging it into the liquid.
- Cover and cook in the oven at 275 degrees F for 2 hours.
- Take out of the oven, stir and cook on the stove uncovered on low heat for another 1 and a ½ hours.
- 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
