Slow-Braised Lamb Shoulder with Red Wine and Root Vegetables

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

A rich, slow-cooked lamb shoulder braised in red wine with carrots and onions for tender meat that falls off the bone. This french-inspired lamb ready in about 210 minutes pairs 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 190 min Serves 6 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Pat dry 3 lbs bone-in lamb shoulder and season with 1.5 tsp salt and 1 tsp black pepper. Sear lamb for 4-5 minutes per side until deeply browned.
  2. Step 2: Remove lamb and add 1 sliced large yellow onion, 3 peeled and chopped carrots, and 5 smashed garlic cloves to the pot. Cook for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups red wine and 1 cup beef broth, scraping up browned bits from the bottom.
  4. Step 4: Return lamb to the pot along with 3 sprigs fresh thyme. Cover tightly and transfer to the oven. Braise for 3 hours until lamb is tender and falls off the bone.
  5. Step 5: Remove from oven and let rest 10 minutes before serving with the braising vegetables and sauce.

Frequently asked questions

How long does Slow-Braised Lamb Shoulder with Red Wine and Root Vegetables take to make?

Total time is about 210 minutes (20 min prep + 190 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 Slow-Braised Lamb Shoulder with Red Wine and Root Vegetables?

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 shoulder from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shoulder with Red Wine and Root Vegetables?

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

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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