Lamb Braised in Red Wine


  • 4 garlic cloves, or more to taste
  • 1 onion
  • 1 stalk(s) celery
  • 1 carrot
  • 1 ½ pound(s) lamb stew meat, or make your own from the shoulder, neck or shank.
  • salt and pepper
  • 2 cup(s) dry red wine
  • + 2 more ingredients
    • 1 teaspoon(s) dried rosemary, crumbled
    • 2 tablespoon(s) flour

Trim off any excess fat and cut lamb into small cubes, about 3/4". Salt and pepper lightly. Finely dice the carrot, celery, onion and garlic. Heat oil (medium-high) in Dutch oven or heavy saucepan with lid. Brown lamb in hot oil, in batches if necessary to prevent crowding. Remove meat, leaving ...

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