Braised Lamb with Vegetables

This hearty dish of braised lamb with vegetables is perfect for a comforting dinner. The slow cooking method infuses the lamb with rich flavors, making it tender and delicious.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 2 cups beef or lamb broth
• 1 cup red wine
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups potatoes, chopped
• 2 cups green beans, trimmed

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and brown on all sides. Remove the lamb and set aside.
3. Add the onion, carrots, and celery to the pot, cooking until they start to soften, about 5 minutes. Add the garlic and cook for an additional minute.
4. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow it to simmer for about 2 minutes.
5. Return the lamb to the pot and add the broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
6. Cover the pot and transfer it to the preheated oven. Braise for about 2 hours.
7. After 2 hours, add the potatoes and green beans to the pot, stir gently, and return to the oven for another 30-40 minutes, or until the vegetables are tender and the lamb is fork-tender.
8. Remove from the oven and let rest for a few minutes. Discard the bay leaf before serving.

Serving Suggestions

Serve the braised lamb with crusty bread to mop up the savory sauce. This dish pairs well with a glass of red wine.

Enjoy your delicious Braised Lamb with Vegetables!