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Braised Lamb with Carrots

Braised Lamb with Carrots
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Braised Lamb with Carrots is a hearty and comforting dish combining tender, slow-braised lamb shoulder with sweet, perfectly cooked carrots in a rich, savory sauce enhanced by aromatic herbs and red wine or broth. This one-pot recipe delivers melt-in-your-mouth lamb and balanced flavors, making it ideal for weeknight dinners or special occasions.

Ingredients

Scale

Meat

  • 1.5 to 2 lbs lamb shoulder, trimmed of excess fat

Vegetables

  • 4 to 5 fresh carrots, peeled and cut into bite-sized chunks
  • 1 large onion, diced
  • 3 to 4 garlic cloves, minced

Liquids

  • 1 cup red wine or beef/vegetable broth

Herbs and Seasonings

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Black pepper, to taste

Other

  • 2 tablespoons olive oil

Instructions

  1. Prep the Lamb and Vegetables: Trim excessive fat from the lamb shoulder, keeping enough for flavor. Peel and cut carrots into bite-sized chunks, dice onions, and mince garlic to release aroma during cooking.
  2. Brown the Lamb: Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until beautifully browned with crusty edges. Remove lamb and set aside.
  3. Sauté Onions, Garlic, and Carrots: In the same pot, add onions and garlic and cook until softened and fragrant. Add carrots and stir for a few minutes to begin softening and caramelizing their sugars.
  4. Deglaze and Add Braising Liquids: Pour in red wine or broth to deglaze the pan, scraping caramelized bits from the bottom. Let the liquid reduce slightly to concentrate flavors.
  5. Add Herbs and Lamb, Then Simmer: Return lamb to the pot nestled among the vegetables. Add rosemary and thyme sprigs. Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 2 to 3 hours until lamb is tender and carrots melt in your mouth.
  6. Final Adjustments and Serving: Check seasoning with salt and pepper. If sauce is too thin, remove lamb and carrots, simmer liquid uncovered to thicken. Serve warm, spooning sauce over the lamb and carrots.

Notes

  • Choose lamb shoulder for its fat content and connective tissue that becomes tender with braising.
  • Ensure proper browning to build flavor layers and avoid blandness.
  • Maintain a low simmer to keep meat tender without drying.
  • Add fresh rosemary and thyme towards the end for vibrant herb flavors.
  • Allow dish to rest off heat before serving to meld flavors.
  • For sauce thickening, simmer uncovered or use a cornstarch slurry.

Nutrition

Keywords: braised lamb, lamb shoulder, carrots, slow cooked lamb, savory lamb dish, one-pot meal, comfort food, Mediterranean lamb

Find it online: https://mealsbylina.com/braised-lamb-with-carrots/