Rosemary Braised Lamb
This elegant, melt-in-your-mouth rosemary braised lamb is the perfect centerpiece for a cozy dinner, featuring tender meat infused with aromatic herbs and a rich, savory pan sauce.
Ingredients
- •2 lbs (900g) lamb shoulder, cut into 1.5-inch cubes
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •3 sprigs fresh rosemary, leaves stripped and chopped
- •1 cup (240ml) dry red wine
- •1.5 cups (350ml) beef or lamb stock
- •2 tablespoons tomato paste
- •1 teaspoon kosher salt
- •0.5 teaspoon freshly cracked black pepper
- •2 tablespoons unsalted butter
Instructions
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the lamb until deeply browned on all sides, then remove and set aside.
- 3
In the same pot, add the onion and cook over medium heat until softened and translucent, about 5 minutes.
- 4
Stir in the garlic, tomato paste, and chopped rosemary, cooking for 1 minute until fragrant.
- 5
Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Let the wine reduce by half.
- 6
Return the lamb to the pot and pour in the stock until the meat is mostly submerged. Bring to a gentle simmer.
- 7
Cover the pot, reduce heat to low, and simmer for 90 to 100 minutes, or until the lamb is fork-tender.
- 8
Remove the lid and increase the heat slightly to reduce the sauce until it coats the back of a spoon. Stir in the butter at the very end to give the sauce a glossy finish.
💡 Chef tips
- For even deeper flavor, sear the lamb a day in advance; the dish tastes even better after resting overnight in the refrigerator.
- If you prefer a thicker sauce, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering liquid during the last 5 minutes of cooking.
- Serve this dish over creamy mashed potatoes or buttery polenta to soak up the rich, herb-infused braising liquid.
✅ How it should turn out
The finished dish features succulent, fork-tender lamb coated in a glossy, dark red wine reduction that smells intensely of fresh rosemary and savory roasted meat.