Braised Lamb in Red Wine
Total time: 2 hours
Slow-cooking lamb in wine is typical all over France. This uses red wine, similar to the version made in Avignon. The original is slowly baked for 5 hours in a 350F (180C) oven; I opted for a slow braise on the cook top. After 2 hours the flavors have blended perfectly and the lamb melts in your mouth.
- 14oz (420gr) lamb, shoulder or leg pieces are fine, buy a bit more if there is bone - but the bone adds flavor
- 1 onion
- 4 shallots
- 4 cloves garlic
- 3oz (90gr) bacon
- 2 tsp olive oil
- 1 cup (8oz, 240ml) red wine, something hearty - Cote du Rhone, Cabernet Sauvignon
- 2 tsp beef paste, granules or 1 stock cube
- 2 tsp dried rosemary or fresh
- 2 tsp dried thyme
- 2 tsp dried parsley
- 4 bay (laurel) leaves
- Roughly chop bacon.
- Cut onion into quarters, then slice.
- Slice shallots.
- Mince garlic.
- Cut lamb into 1 1/2" (4cm) pieces and trim excess fat.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add bacon and sauté until starting to get crisp.
- Add onion, shallots, garlic and sauté until tender.
- Add lamb and lightly brown.
- Add all remaining ingredients and bring to a boil.
- Cover, turn heat to low and braise for 90 minutes.
- Serve lamb with onions/shallots and pan juices.