Red Wine Lamb Stew
Lamb braised fast in red wine with tomato and garlic — no 3-hour simmer. Tender chunks seared hot, then finished in one skillet with a rich, winey sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs lamb shoulder or neck, cut into 1.5-inch chunks
- 1 cup red wine
- ¾ cup crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 whole bay leaf
- 3 tbsp fresh parsley, chopped
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a heavy skillet over medium-high until shimmering, about 90 seconds.
- 3
Working in batches, sear lamb without moving until edges are deep golden, 2–3 minutes per side. Transfer to a plate.
- 4
Add diced onion to the skillet and cook, stirring occasionally, until softened and golden, 3–4 minutes.
- 5
Stir in garlic for 30 seconds until fragrant. Pour in red wine and tomatoes, scraping up browned bits. Return lamb and add bay leaf.
- 6
Simmer uncovered, stirring occasionally, until lamb is tender and sauce thickens, about 8–10 minutes. Top with parsley and serve.
Tools you’ll need
- large heavy skillet (12-inch cast iron or stainless steel)
- cutting board
- sharp chef's knife
- wooden spoon
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