Slow-Braised Baby Lamb Shoulder with Red Wine and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender baby lamb shoulder slowly braised in red wine and aromatic herbs alongside hearty root vegetables for a comforting meal. This french-inspired lamb ready in about 215 minutes pairs baby lamb shoulder, red wine, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, trimmed baby lamb shoulder
• 2 cups, dry red wine
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 5 cloves, smashed garlic cloves
• 4 sprigs fresh thyme sprigs
• 3 tbsp olive oil
• 2 cups beef or lamb stock
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs baby lamb shoulder generously with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the lamb shoulder on all sides, about 4 minutes per side, until deeply golden and fragrant.
3. Step 3: Remove lamb and set aside. Add 1 large diced yellow onion, 5 smashed garlic cloves, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips to the pot. Sauté for 5 minutes until softened and aromatic.
4. Step 4: Pour in 2 cups dry red wine and scrape up browned bits from the bottom, cooking until wine reduces by half, about 8 minutes.
5. Step 5: Return lamb to the pot and add 2 cups beef or lamb stock plus 4 sprigs fresh thyme. Cover tightly with lid and place in the oven.
6. Step 6: Braise for 3 hours until the lamb is fork-tender and vegetables are soft. Remove lamb and let rest 10 minutes before slicing and serving with the vegetables and braising liquid.