Braised Lamb
17/11/2023Braised lamb is a classic Mediterranean dish with various regional variations. I will provide you with the recipe for a basic version that you can then customize to your taste. Here are the ingredients and the procedure.
Ingredients
- 800 g of lamb shoulder, cut into pieces
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 glass of dry white wine
- 400 g of peeled tomatoes or tomato puree
- Meat or vegetable broth as needed
- 2 sprigs of rosemary
- 2 bay leaves
- Salt and black pepper to taste
- A pinch of dried oregano (optional)
- Chopped fresh parsley for garnish (optional)
Preparation
- In a large saucepan, heat the extra virgin olive oil and sauté the onion and garlic until they become translucent.
- Add the lamb pieces and fry them until they are well browned on all sides.
- Deglaze with the white wine and let it evaporate over high heat.
- Add the crushed peeled tomatoes or tomato puree, rosemary, bay leaves, and if you like, a pinch of oregano.
- Bring to a boil, then lower the heat and simmer on medium-low for about 1-2 hours or until the lamb meat becomes tender, adding broth as necessary to maintain the sauce.
- Adjust salt and pepper to your tastes.
- Remove the rosemary and bay leaves before serving.
- Garnish with chopped fresh parsley for a touch of freshness.
Remember that the cooking time for the lamb depends a lot on the quality of the meat; some meats may take longer to become tender.
For an Italian touch, you can serve the braised lamb with soft polenta or creamy mashed potatoes. Moreover, the dish pairs very well with a robust red wine, such as a Chianti or a Montepulciano.
Curiosity
Lamb is traditionally associated with holidays and celebrations, especially in many regions of the Mediterranean and the Middle East, as a symbol of rebirth and festivity, especially for Easter.