Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup Chianti wine (or another dry red wine)
- 2 cups beef or lamb stock
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a Dutch oven. Sauté onion, carrots, celery, and garlic until softened.
- Push vegetables aside, add lamb, and brown on all sides. Season with salt, pepper, rosemary, and bay leaves.
- Deglaze with Chianti, scraping browned bits. Simmer 2-3 minutes, then stir in tomato paste and stock.
- Cover and simmer on low for 2-2.5 hours until lamb is fork-tender. Adjust seasoning and garnish with parsley.
Notes
- Use high-quality Chianti for best flavor.
- Don’t skip browning the lamb—it adds depth.
- Finish with butter for extra richness.
- Freezes well for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg