Braised Lamb Breast with Tomato and Red Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 150 min Serves 6 French cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Braised Lamb Breast with Tomato and Red Wine Sauce take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Lamb Breast with Tomato and Red Wine Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb breast from drying out.

Can I substitute ingredients in Braised Lamb Breast with Tomato and Red Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Lamb Breast with Tomato and Red Wine Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Lamb Breast with Tomato and Red Wine Sauce?

French lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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