Slow lamb in wine

Slow-cooked lamb in wine is a delicious and hearty dish that’s perfect for a special occasion or a cozy dinner. Here’s a recipe to guide you through making it:

Ingredients:

• 3-4 pounds lamb shoulder or leg, bone-in or boneless, cut into large chunks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine (choose a dry red wine like Cabernet Sauvignon or Merlot)
• 2 cups beef or vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lamb:

   • Preheat your oven to 325°F (160°C).
   • Season the lamb chunks generously with salt and pepper.

2. Sear the Lamb:

   • Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
   • Add the lamb chunks in batches if necessary, and sear them on all sides until browned. Remove the lamb and set aside.

3. Cook the Vegetables:

   • In the same pot, add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened.

4. Deglaze the Pot:

   • Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

5. Combine Ingredients:

   • Return the lamb to the pot. Add the beef or vegetable broth, diced tomatoes, tomato paste, bay leaves, thyme, and rosemary. Stir to combine.

6. Slow Cook:

   • Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
   • Cook for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork.

7. Thicken the Sauce (Optional):

   • If you prefer a thicker sauce, you can make a slurry with 1 tablespoon of flour and 2 tablespoons of water. Stir this into the sauce about 30 minutes before the dish is done and let it cook uncovered for the last 30 minutes to thicken.

8. Serve:

   • Remove the bay leaves and adjust seasoning with salt and pepper if needed.
   • Garnish with fresh parsley before serving.

This dish pairs wonderfully with mashed potatoes, polenta, or crusty bread. Enjoy!