25-Min Lamb in Red Wine Sauce
Tender lamb shoulder braised in a rich red wine reduction with garlic and thyme. Finish with a splash of blood or liver paste for authentic depth, or skip it for a weeknight shortcut.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lb lamb shoulder, cut into 1-inch cubes
- 1 cup red wine
- 4 clove garlic cloves, minced
- 3 sprig fresh thyme sprigs
- 1 tbsp tomato paste
- ½ cup beef or chicken broth
- 2 tbsp chicken liver or blood paste (optional, for authenticity)
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, ~60 seconds.
- 2
Working in batches, sear lamb cubes without stirring until deeply browned, ~2 min per batch. Transfer to a plate.
- 3
Add minced garlic to the skillet and cook until fragrant, ~30 seconds, then stir in tomato paste for another 30 seconds.
- 4
Pour in red wine and broth, scraping up browned bits. Return lamb to the pan with thyme sprigs and bring to a simmer.
- 5
Simmer uncovered for 10–12 minutes until lamb is tender and sauce reduces by half. Season with salt and pepper to taste.
- 6
Stir in liver or blood paste if using, simmering 1 more minute until incorporated. Serve hot with crusty bread.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon or spatula
- measuring cups and spoons
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
