Braised lamb in red wine

When this succulent dish is in the making, the smell filling the house is incredible. The preparation is simple, and even if the cooking time is long,  it is so worth it.

prep time 15 min     cook time 3hrs
ingredients for 6
  • 1,3kg (3lbs) lamb shank, neck or shoulder cut into big chunks
  • 3-4 large carrots, cut into big rounds
  • 2 red onions, chopped
  • 1-2 celery sticks, chopped
  • 4-5 garlic cloves, minced
  • 1 cinnamon stick
  • 4-5 cloves
  • bay leaf
  • a few sprigs fresh rosemary and thyme, chopped
  • 500ml good red wine (Barolo, Chianti)
  • 1 can (400g) peeled or crushed tomatoes
  • 400 ml beef or vegetable stock (or water)
  • extra virgin olive oil
  • salt and pepper

1.  Heat oil in a heavy large pan or Dutch oven over medium-high heat. Working in batches, brown lamb on all sides, about 8 minutes. Season with salt and pepper. Transfer to a plate.

2. Add onions, carrots, celery and garlic to the pot and sauté 5-6 min until golden.

3. Return shanks to the pot,  add wine, tomatoes, stock, herbs and spices.

4. Bring to a boil, then reduce heat to medium-low. Cover and simmer about 2 hrs.

5. Remove lid, check the salt and let simmer uncovered another hour or until the meat is falling-off-the-bone tender.

Tip: Be careful, at the end there might be tiny shards of bone left in the sauce.