Ingredients
Scale
- 2.5 lbs lamb shoulder, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups Chianti wine
- 1 (14.5 oz) can of diced tomatoes, undrained
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped (for garnish)
Instructions
- Season the lamb cubes with salt and pepper. In a large Dutch oven, heat olive oil and sear the lamb in batches until browned on all sides. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot and sauté until softened. Stir in minced garlic, rosemary, thyme, and bay leaf. Cook for another minute until fragrant.
- Pour in Chianti wine, scraping up browned bits. Add diced tomatoes, beef broth, tomato paste, and balsamic vinegar. Return lamb to pot, ensuring it’s submerged. Simmer, cover, and braise for 2.5 to 3 hours.
- Once tender, remove bay leaf, taste, and adjust seasoning. Thicken sauce by simmering uncovered if desired. Serve hot, garnished with parsley, alongside creamy polenta or roasted vegetables.
Notes
- For richer flavor, marinate lamb in Chianti overnight.
- Add mushrooms or pearl onions for depth.
- Substitute Chianti with similar dry red wine if needed.
- Blend sauce for a smoother texture before serving.
- Serve with crusty bread to soak up the sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving (approximately 5 oz lamb with sauce)
- Calories: 540 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg