Slow-Braised Lamb with Root Vegetables & Herbs

Tender pieces of bone-in lamb, slowly braised in the oven with root vegetables and aromatic herbs, create a glossy, deeply flavored sauce and meat that melts in your mouth. It’s a cozy, unhurried dinner equally suited to a family meal or a festive spread.

Ingredients

• Bone-in lamb (shoulder or shanks) — 3.3 lb (1.5 kg)
• Potatoes — 1 lb 5 oz (600 g)
• Yellow onions — 2 medium
• Carrots — 2
• Celery stalks — 2
• Garlic — 4 cloves
• Tomato paste — 1 tbsp (15 ml)
• Dry red wine — 2/3 cup (150 ml, optional)
• Beef or vegetable broth — 1 2/3 cups (400 ml)
• Fresh rosemary — 2 sprigs
• Thyme — 4 sprigs
• Bay leaves — 2
• Smoked paprika — 1 tsp
• Vegetable oil — 2 tbsp (30 ml)
• Kosher salt and freshly ground black pepper — to taste

Step-by-step recipe

1. Preheat the oven to 320°F (160°C). Pat the lamb dry, season generously with salt and pepper, and dust with the smoked paprika.
2. Heat the oil in a heavy Dutch oven or braiser and sear the lamb in batches until deeply browned on all sides. Transfer to a plate.
3. In the same pot, sauté the sliced onions, carrots, and celery for 5–7 minutes until softened. Stir in the minced garlic and tomato paste; cook 1 minute to bloom.
4. Pour in the wine to deglaze, scraping up the fond, and reduce by about half. Return the lamb, add the broth, bay leaves, rosemary, and thyme. Bring to a gentle simmer.
5. Add the potatoes cut into large chunks, cover, and transfer to the oven for 2 1/2 hours. Every 45–60 minutes, turn the meat and top up with a splash of broth or water if needed.
6. Uncover for the last 20 minutes so the sauce can thicken slightly and take on a light caramelized sheen.
7. Let rest 10 minutes, then discard the herb stems. Serve hot, spooning the pan sauce over the lamb and vegetables.

Nutrition

Serving	1 of 6
Calories	500 kcal
Protein	34 g
Fat	30 g
Carbs	20 g
Fiber	3 g
Sugar	4 g
Sodium	620 mg

What to serve with

• Root-vegetable mash: parsnip, celery root, and potato with a knob of butter.
• Fresh herbs and a tangy yogurt-garlic-dill sauce.
• Crusty bread or flatbreads for mopping up the sauce.

Tips & variations

• No alcohol: replace the wine with the same amount of broth plus 1 tsp balsamic vinegar for balance.
• Other cuts: bone-in shoulder or shanks work best; choose well-marbled pieces for succulence.
• Seasonal vegetables: add parsnip, celery root, or pumpkin in large chunks.
• Doneness: the meat should slip easily from the bone and the sauce should be velvety and thick.
• Storage: keeps up to 3 days in the fridge; it’s even better the next day. Reheat gently with a spoonful of water or broth.

FAQ

1. Can I make this without wine? Yes. Swap the wine for broth and add a splash of vinegar or pomegranate juice for brightness.
2. Will a slow cooker work? Yes. Brown on Sauté first, then cook 6–7 hours on Low.
3. How do I tame strong lamb aroma? Pat dry and sear well; use rosemary, thyme, and garlic. You can also marinate 30 minutes with salt, lemon juice, and oil.
4. Can I make it ahead? Absolutely. It chills and reheats beautifully, and the sauce thickens and deepens in flavor.