Oven-Braised Lamb Shoulder with Red Wine and Rosemary

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Tender lamb shoulder slowly braised in red wine with fragrant rosemary and garlic for a rich, comforting meal. This French-inspired lamb recipe, ready in about 210 minutes, pairs lamb shoulder, salt, black pepper 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, bone-in lamb shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 large, chopped into 1-inch pieces carrots
• 1 large, diced yellow onion
• 4 cloves, smashed garlic cloves
• 2 cups dry red wine
• 2 cups beef broth
• 3 fresh rosemary sprigs
• 2 tbsp tomato paste

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs bone-in lamb shoulder with 1 tbsp salt and 1 tsp black pepper generously on all sides.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the lamb for 5-6 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 2 chopped carrots, 1 diced large yellow onion, and 4 smashed garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and aromatic.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized. Pour in 2 cups dry red wine and 2 cups beef broth, scraping the brown bits from the bottom.
5. Step 5: Return the lamb to the pot and add 3 sprigs fresh rosemary. Cover with a lid and transfer to the oven. Braise for 3 hours until the lamb is fork-tender and falling apart.
6. Step 6: Remove lamb from the pot and tent with foil. Skim fat from the braising liquid and simmer uncovered on stovetop over medium heat for 10 minutes until sauce thickens slightly. Serve lamb with spoonfuls of the rich sauce.