Slow pieces of lamb stewed in a delicious and rich red wine sauce are the kind of comfort food cravings that comfort food cravings are made of. Perfect for a cozy dinner and a great alternative for roast lamb at Easter.
The star of this dish is of course the pieces of lamb but without all the aromatics and that delicious sauce, they would be quite boring. To build a rich sauce, I start by sautéing a mirepoix of onion, carrots and celery. Garlic, rosemary and bay leaf add fragrance and aroma. Other herbs like fresh thyme or oregano would also work well with lamb. The sauce consists of tomato paste, red wine and broth or broth.
- Lamb rods. Onions
- Bay leaf
- Tomato paste
- red wine. Any dry red wine like Pinot Noir or Cabernet Sauvignon will work well.
- action. Lamb/beef broth.
- Salt and black pepper.
How to cook lamb pieces
- Sealing the lamb: Heat a large pot or Dutch oven (I use a braiser) over medium-high heat. Dry the lamb with paper towels, then drizzle with a little olive oil and season generously with salt. Add to the pot and seal until well browned on all sides. Withdraw and reserve.
- Start the sauce: In the same pot, sauté the onions, carrot, celery, garlic, and herbs until soft and fragrant. I like to let the vegetables cook until they start browning to develop as much flavor as possible. Pour the liquid (wine and broth), stir well and bring to a boil. Add the lamb back to the sauce, then cover with a lid.
- Braise: Place in a preheated oven. Let braise for 2-3 hours until the stems are tender and the sauce has reduced. Serve with mashed potatoes, rice or polenta.
When are lamb offspring made?
Lamb is safe to eat at 62ºC/145ºF. It will cook at medium-rare at that temperature. Since lamb pieces are a cut of meat filled with connective tissue, you need low, slow cooking to break all that down. Therefore, the temperature of lamb offspring is less important. You’ll know they cook when meat comes off the bone easily.
Can I cook this recipe in a slow cooker?
Yes, you definitely can. I would still brown them in a pan/pan before adding them to the slow cooker with the remaining ingredients. Simmer for 8-10 hours, depending on the size of the lamb canes. Similarly, you can cook this recipe in an instant pot or pressure cooker. Cook under high pressure after scorching for 45 minutes to an hour until lamb is soft and tender.
Can I do this in advance?
This lamb cane recipe is great to make in advance, it also freezes very well. Cook the lamb pieces the day before you plan to serve, according to instructions and then let cool. Cover with aluminum foil or plastic foil and place it in the refrigerator. To reheat, add a cup of broth and simmer gently until hot. To freeze, place cooked stems in an airtight container and freeze for up to 3 months. Defrost completely before reheating.
What to serve with lamb canes?
Succulent soft meat loves a creamy side dish or something to clean all that delicious sauce. Mashed potatoes, polenta or rice are great choices. I also like to make mashed sweet potatoes and cauliflower puree would be a great low-carb option.
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- potatoes with garlic parmesan
- Soft polenta
- Steamed rice or pilaf
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