Slow-Braised Lamb Shoulder with Imbibe-Inspired Spiced Red Wine Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Tender lamb shoulder slowly braised in a richly spiced red wine sauce, inspired by complex beverage flavor profiles with hints of warm spices and herbs. This mediterranean-inspired lamb ready in about 200 minutes blends lamb shoulder, olive oil, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lamb shoulder
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 cinnamon stick
• 1 whole star anise
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Season 3 lbs lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then sear lamb on all sides until browned, about 4 minutes per side. Remove lamb and set aside.
2. Step 2: Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6 minutes until softened and fragrant, then stir in 4 minced garlic cloves and cook for 1 minute.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color. Pour in 2 cups dry red wine and scrape up browned bits from the pot, simmer for 5 minutes to reduce slightly.
4. Step 4: Add 2 cups beef broth, 1 cinnamon stick, 1 star anise, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Return lamb shoulder to the pot, cover tightly with a lid, and place in the oven.
5. Step 5: Braise for 3 hours, turning lamb halfway through, until meat is fork-tender and falling apart. Remove lamb and strain sauce, discarding solids. Serve lamb shredded with sauce spooned over.