The Story
This is the kind of recipe that makes your whole house smell like you're the world's best cook, even though all you did was chuck everything in a pot and wait! Seriously, the hardest part is resisting the urge to peek under the lid every five minutes.
I first made this on a rainy Sunday when I had absolutely nothing else to do, and it's become my go-to for impressing dinner guests without actually having to do much work. The lamb just falls apart at the touch of a fork, and the rich, wine-infused sauce is absolutely worth mopping up with crusty bread.
Pro tip: Make this a day ahead. It tastes even better the next day, and you'll look incredibly organised!
What You'll Need
- 2kg lamb shoulder, bone-in
- 4 cloves garlic, sliced
- Fresh rosemary sprigs
- 2 onions, roughly chopped
- 3 carrots, chunked
- 2 celery stalks, chopped
- 400ml red wine (drink the rest!)
- 400g tinned tomatoes
- 500ml beef or lamb stock
- 2 bay leaves
- Olive oil
- Salt and pepper
Let's Make It!
- Preheat your oven to 160°C. Make small cuts all over the lamb and stuff them with garlic slices and rosemary. Season generously with salt and pepper — don't be shy!
- Heat a good glug of olive oil in a large, oven-safe pot over medium-high heat. Brown the lamb all over until it's gorgeous and golden. This takes about 10 minutes. Don't rush it!
- Remove the lamb and set aside. In the same pot, cook the onions, carrots, and celery until they start to soften — about 5 minutes.
- Pour in the red wine and let it bubble away for a minute, scraping up all those tasty brown bits from the bottom of the pot.
- Add the tinned tomatoes, stock, and bay leaves. Give it a good stir, then nestle the lamb back into the pot.
- Pop the lid on and slide it into the oven. Now comes the hard part: waiting! Let it braise for 3.5 to 4 hours, until the meat is fall-apart tender.
- Carefully transfer the lamb to a serving platter. Skim off any excess fat from the sauce, then taste and adjust the seasoning.
- If you want a thicker sauce, simmer it on the stove for 10 minutes to reduce. Pour it over the lamb and serve with mashed potatoes or crusty bread.
- Watch everyone's faces light up when they take their first bite. You're a legend!
Nutrition Info
Per serving
485
Calories
42g
Protein
12g
Carbs
28g
Fat
