Rosemary Braised Lamb
This tender, aromatic braised lamb features a rich, herb-infused pan sauce that brings restaurant-quality elegance to your home kitchen.
Ingredients
- •2 lbs (900g) lamb shoulder or leg, cut into 1.5-inch cubes
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 tablespoons fresh rosemary, finely chopped
- •1 cup dry red wine
- •1 cup beef stock
- •1 tablespoon tomato paste
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Pat the lamb cubes dry with paper towels and season them evenly with salt and black pepper.
- 2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 3
Sear the lamb in batches until browned on all sides, then remove the meat and set aside on a plate.
- 4
In the same pot, add the diced onion and sauté for 5 minutes until softened, then stir in the garlic and rosemary for 1 minute until fragrant.
- 5
Stir in the tomato paste and cook for 1 minute, then deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- 6
Return the lamb to the pot and add the beef stock, ensuring the meat is mostly submerged.
- 7
Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 20 to 25 minutes until the lamb is fork-tender and the sauce has thickened slightly.
- 8
Taste and adjust seasoning if necessary before serving hot.
💡 Chef tips
- For a deeper flavor, you can sear the lamb a day in advance and reheat it; the flavors meld beautifully overnight.
- If you prefer a thicker sauce, remove the lid for the final 5 minutes of cooking to allow the liquid to reduce further.
- Serve this dish over creamy mashed potatoes or polenta made with olive oil to keep the meal strictly kosher.
✅ How it should turn out
The lamb should be melt-in-your-mouth tender, coated in a glossy, dark red wine reduction that smells intensely of fresh rosemary and savory roasted meat.