Red-Wine Braised Lamb

by Charlie McCarthy, Sr.

main lamb red wine braised stew winter

Cookware

large ovenproof casserole dish
large plate

Ingredients

3 lbs lamb leg
2 tbsp olive oil
salt
pepper
1 tbsp olive oil
1 tbsp olive oil
10 oz cipollini onions
4 cloves garlic
2 cups red wine
1/4 cups tomato paste
2 tbsp rosemary
2 tbsp sugar
Worcestershire sauce

Instructions

Step 1

Preheat the oven to 300F.

Step 2

Pat lamb leg dry with paper towels. In a large ovenproof casserole dish over medium-high heat, heat olive oil. Cook lamb in batches for about 5 minutes per batch, turning often and sprinkling with salt and pepper, until browned on all sides. Remove lamb to a large plate as each batch browns. Add another olive oil during cooking as necessary.

Step 3

Add olive oil to casserole. Cut cipollini onions in half, and any larger ones in quarters. Add onions to casserole, then cook, stirring often, for 2-3 minutes or until onions are golden brown. Add minced garlic, and then cook for 1 minute. Stir in red wine and bring to a boil, stirring to scrape up any browned bits from bottom of casserole. Stir in tomato paste, rosemary, sugar and Worcestershire sauce. Bring to a boil over high heat.

Step 4

Return lamb to casserole and cover tightly. Transfer casserole to oven. Cook for 1.5-2 hours or until lamb is very tender. (Lamb can be cooled then refrigerated for up to 24 hours.)