New This Month

10-Hour Braised Lamb

Serve this savory braised lamb recipe -- adapted from "The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.

  • Servings: 4

Source: The Martha Stewart Show, Episode 5021


  • 2 large carrots, peeled and chopped
  • 1 large white onion, chopped
  • 2 ribs celery, chopped
  • 1 lamb neck, about 1 1/2 pounds or 1 1/2 pounds lamb shank
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups Pinot Noir or other light red wine
  • 3 cups Vegetable Stock for 10-Hour Braised Lamb, or low-sodium, store-bought vegetable broth, heated


  1. Preheat oven to 250 degrees.

  2. Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.

  3. After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.

  4. Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.

  5. Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.

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