How to Braise Lamb

Braising lamb is a long process, but one that you can do without spending all day in the kitchen. Lamb is also a great alternative to the traditional beef roast or chicken. Take the time with it and you'll be rewarded with a fabulous dinner, plus, you can take leftovers and repurpose that meat.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Medium piece of lamb (preferably on the bone)
• Garlic
• Salt
• Pepper
• Chicken or beef stock
• Carrots
• Celery
• Onions
• 4 cloves of garlic
• 2 bay leaves

1. Place the lamb in a very hot, oiled pan. Sear on all sides.
2. Prepare the pan for the oven. If you’re using different pans for the browning and the braising, deglaze the browning pan with your braising liquid. Add a little flour to thicken the sauce. Move your lamb into the braising pan and rough chop onions, celery and carrots for the pan. Add the vegetables and spices. Cover the lamb with the liquid, both with the bits from the browning and additional liquid, if necessary.
3. Braise the lamb. Cover the pan and place in the oven at 250 degrees. Cook for 3 hours. Check the tenderness of the ribs before serving. They should fall apart easily.

Tips & Warnings

• If you use a Dutch oven or some other burner-safe pan for the braising, brown the lamb in the pan you’ll use inside the oven.
• Instead of stock, you can use a favorite wine as the braising liquid.