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.

No additional tips available.

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

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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.

Shoulder of Lamb Braised in Chianti

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