Braised Lamb Breast with Tomato and Red Wine Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Rich lamb breast slowly braised in a savory tomato and red wine sauce until tender, delivering deep flavors perfect for a hearty dinner. This French-inspired lamb recipe, ready in about 170 minutes, pairs lamb breast, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into chunks lamb breast
• 3 tbsp olive oil
• 1 large, chopped onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tbsp, chopped fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 3 pounds of lamb breast chunks and brown on all sides, about 8-10 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 6 minutes until vegetables soften.
3. Step 3: Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 2 minutes until fragrant and deep red.
4. Step 4: Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, simmer for 3 minutes to reduce slightly.
5. Step 5: Return the lamb to the pot and add 14 ounces canned crushed tomatoes, 1 cup beef broth, 1 tablespoon chopped fresh thyme, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon freshly ground black pepper.
6. Step 6: Bring to a gentle simmer, cover with a lid, reduce heat to low, and braise for 2 to 2 1/2 hours until the lamb is fork-tender and the sauce thickens.
7. Step 7: Remove bay leaf, adjust seasoning if needed, and serve the lamb breast with sauce over creamy mashed potatoes or crusty bread.