Lamb braised in red wine

Yummy Lamb braised in red wine Recipe

Tender pieces of lamb bathe in this beautiful red wine braise.
Lamb braised in red wine
Prep Time : 0:08 | Cook Time : 2:50 | Total Time : 2:58 | Serving : 8 person.


  • 2 tablespoons olive oil

  • 8 (about 2.2kg) lamb forequarter chops

  • 2 brown onions, halved, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 2 x 7cm cinnamon sticks

  • 2 tablespoons plain flour

  • 750ml (3 cups) dry red wine

  • Salt & freshly ground black pepper


  • Step 1

    Preheat oven to 170°C. Heat the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Add one-third of the lamb and cook for 2 minutes each side or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb.

  • Step 2

    Reduce heat to medium. Add onion, garlic and cinnamon and cook, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, for 2 minutes, or until flour bubbles. Stir in red wine.

  • Step 3

    Add lamb and increase heat to high. Bring to the boil and season with salt and pepper. Cover with a lid and bake in oven for 2 1/2 hours or until lamb is tender. Serve immediately.

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