Braised Lamb Recipe

Ingredients:

1½ kg lamb, trimmed
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup beef broth
1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
2 carrots, sliced
2 stalks celery, sliced

Directions:

Season lamb with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add lamb and sear until browned on all sides, about 10 minutes.

Remove and set aside.
In the same pot, add onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.

Return lamb to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.

Add carrots and celery in the last 30 minutes of cooking.

Remove bay leaves before serving. Serve the lamb with the vegetable and broth mixture.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Kcal: 560 kcal | Servings: 4 servings