Italian Braised Lamb & Potatoes

This comforting Italian braise transforms lean lamb shoulder into fork-tender morsels, perfectly paired with hearty potatoes and sweet red peppers. The dish relies on simple, robust flavors: olive oil, crushed garlic, and savory stock create a deeply aromatic sauce that coats every bite. It is an ideal weeknight supper that feels special enough for guests. The long, slow simmering process ensures the meat is juicy and flavorful, while the vegetables absorb the rich lamb juices. Serve with crusty bread to soak up the delicious sauce. A satisfying, home-style meal that brings warmth and tradition to your dinner table.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 239.2

Dietary: Gluten-free

Description

This comforting Italian braise transforms lean lamb shoulder into fork-tender morsels, perfectly paired with hearty potatoes and sweet red peppers. The dish relies on simple, robust flavors: olive oil, crushed garlic, and savory stock create a deeply aromatic sauce that coats every bite. It is an ideal weeknight supper that feels special enough for guests. The long, slow simmering process ensures the meat is juicy and flavorful, while the vegetables absorb the rich lamb juices. Serve with crusty bread to soak up the delicious sauce. A satisfying, home-style meal that brings warmth and tradition to your dinner table.

Ingredients

5 tablespoon Olive oil 3 Garlic cloves crushed
1 kilogram Lamb, lean boneless from the 1 Capsicum red, cut into strip

Directions

1
Heat the olive oil in a large heavy-based pot or Dutch oven over medium-high heat.
2
Pat the lamb pieces dry and season generously with salt and pepper.
3
Brown the lamb chunks in batches until golden on all sides, then remove and set aside.
4
Reduce heat to medium and add the chopped onions to the same pot; saut&# 195;Â© until softened and translucent.
5
Add the crushed garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6
Return the browned lamb to the pot along with any accumulated juices.
7
Add the peeled and quartered potatoes, sliced red capsicum, and lamb or beef stock.
8
Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes.
9
Check that the lamb is tender and potatoes are cooked through; add more stock if the sauce is too thick.
10
Season with additional salt, pepper, and fresh herbs like rosemary or thyme if desired.
11
Serve hot in deep bowls with crusty bread on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 239.2kcal

% Daily Value *
Total Fat 24.0g37%
Saturated Fat 4.9g25%
Cholesterol 24.2mg9%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list mentions "Lamb, lean boneless from the shoulder cut into 4cm pcs". Ensure you cut the meat into uniform 4cm cubes for even cooking.

Potatoes should be cut into large chunks (approx 4-5cm) so they hold their shape during the long simmer. Waxy potatoes work best.

If the sauce seems too thin at the end, you can simmer uncovered for the last 10-15 minutes to reduce and thicken it.

This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

For added depth, consider adding a bay leaf or a sprig of fresh rosemary during the simmering process.

Keywords: italian, braised, lamb, potatoes, red pepper, garlic, onions, stock, dinner, comfort food, slow cooked, meat, vegetables, olive oil, herbs, stew, main course, family meal, easy

Read it online: https://www.chefs-mate.com/recipe/italian-braised-lamb-potatoes/