Description

Braised Lamb with Carrots is a hearty and comforting dish featuring tender, slow-cooked lamb shoulder infused with fresh herbs, garlic, and a rich braising liquid. Perfect for cozy dinners and special gatherings, this recipe combines simple ingredients to create a deeply flavorful and visually appealing meal with melt-in-your-mouth meat and naturally sweet carrots.

Ingredients

Scale

Meat

2 to 3 lbs bone-in lamb shoulder

Vegetables

4 to 6 medium fresh carrots, peeled and cut into uniform pieces
2 medium onions, thinly sliced
4 garlic cloves, smashed

Herbs & Spices

2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt, to taste
Black pepper, to taste

Liquids & Oils

1 cup red wine or beef/vegetable broth (for wine-free version)
2 to 3 tablespoons olive oil

Instructions

Prepare Your Ingredients: Trim any excess fat from the lamb shoulder and pat it dry. Peel and cut the carrots into even pieces for uniform cooking. Slice the onions thinly and smash the garlic cloves to release their flavors.
Brown the Lamb: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb on all sides until it develops a deep golden crust, which locks in juices and enhances flavor.
Sauté Aromatics: Remove the lamb and add onions and garlic to the pot. Cook until softened and fragrant, scraping up browned bits from the bottom to add depth to the sauce.
Add Carrots and Herbs: Return the lamb to the pot, nestle the carrots around it, then add fresh rosemary and thyme, creating an aromatic base for slow cooking.
Deglaze and Simmer: Pour in red wine or broth, scraping the pot’s bottom to release the fond. Bring to a gentle simmer, cover tightly, and transfer to a low oven or cook on stovetop over low heat for 2 to 3 hours until lamb is fork-tender.
Finish and Serve: Once cooked, remove from heat. Adjust seasoning with salt and pepper. Serve the lamb sliced or shredded, spooning the rich carrot-infused sauce over the top.

Notes

Choose lamb shoulder for its marbling and tenderness after slow cooking.
Don’t rush the browning step — it builds flavor and texture essential to the dish.
Cook low and slow to ensure the lamb is tender without drying out.
Cut carrots into uniform pieces to ensure even cooking and appealing presentation.
Use fresh herbs both during cooking and as garnish to maximize aroma and visual appeal.

Prep Time: 20 minutes
Cook Time: 2 to 3 hours
Category: Main Course
Method: Braising
Cuisine: European

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 120 mg

Keywords: braised lamb, lamb shoulder, carrots, slow cooked lamb, comfort food, hearty dinner