Shoulder of Lamb Braised in Chianti Recipe

Name: Shoulder of Lamb Braised in Chianti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly ground black pepper to taste; 3 pounds spring lamb shoulder, cut into 1/2-inch cubes; 3 tablespoons olive oil; 1 carrot, peeled and finely diced; 1 small stalk celery, finely diced; 1 shallot, peeled and diced; 1 head garlic, cloves peeled; 3 sprigs fresh thyme; 2 tablespoons flour; 1 bottle Chianti; 1 teaspoon red-wine vinegar

Servings: persons

Salt and freshly ground black pepper to taste
3 pounds spring lamb shoulder, cut into 1/2-inch cubes
3 tablespoons olive oil
1 carrot, peeled and finely diced
1 small stalk celery, finely diced
1 shallot, peeled and diced
1 head garlic, cloves peeled
3 sprigs fresh thyme
2 tablespoons flour
1 bottle Chianti
1 teaspoon red-wine vinegar

1
Salt and pepper the lamb.
2
Warm the olive oil in a wide-bottomed pot.
3
When the oil is very hot, add the lamb.
4
Brown the meat well on all sides over medium heat for 10 minutes.
5
Remove it from the pan.
6
Add the carrot, celery, shallot, garlic and thyme and cook over low heat, loosening any brown pan crust with 2 tablespoons of water.
7
Add the meat to the pan and stir in the flour.
8
Cook over medium-low heat for 5 to 8 minutes.
9
Raise the heat to high, add the Chianti and bring to a boil.
10
Reduce the heat and simmer, covered, 2 hours.
11
Remove the meat from the sauce, discard the thyme and puree the sauce in a food processor.
12
Return the meat to the sauce, stir in the vinegar and serve.
13
Can be made a day in advance and gently re-warmed.

1442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt and freshly ground black pepper to taste, 3 pounds spring lamb shoulder, cut into 1/2-inch cubes, 3 tablespoons olive oil, 1 carrot, peeled and finely diced, and more.

Yes, Shoulder of Lamb Braised in Chianti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shoulder of Lamb Braised in Chianti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions