Sunday supper · Cool weather
Slow-Braised Lamb with Garlic & Herbs
A patient, one-pot supper with tender lamb, garden herbs, and a savory broth made for sharing.
This is a quiet-afternoon recipe. The oven does most of the work while garlic, rosemary, and broth turn into a rich sauce around the lamb.
Spoon it over mashed potatoes, soft polenta, or thick slices of toasted bread. A sharp green salad alongside keeps the meal bright.
- Prep
- 25 minutes
- Cook
- 3 hours 30 minutes
- Yield
- Serves 6 to 8
Make
Method
- 01
Brown the lamb
Heat the oven to 325°F. Pat the lamb dry and season with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the lamb in batches. Transfer to a plate.
- 02
Build the braise
Lower the heat to medium. Add the onion and cook until softened, about 6 minutes. Add the garlic and tomato paste and cook for 1 minute. Pour in the wine and scrape up the browned bits.
- 03
Braise slowly
Return the lamb and any juices to the pot. Add the stock and herbs. The liquid should come about halfway up the meat. Bring to a gentle simmer, cover, and transfer to the oven.
- 04
Cook until tender
Braise for 3 to 3 1/2 hours, turning the pieces once, until the lamb is fully cooked and pulls apart easily with a fork.
- 05
Finish the sauce
Discard the herb stems and bay leaves. Skim excess fat from the surface, stir in the vinegar, and taste for seasoning. Serve the lamb with plenty of the spoonable sauce.
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