braised lamb
Tender stewed sheep
Braised lamb is lamb cooked by browning in fat, then simmering slowly in a covered pot with liquid until tender.
The low, slow method transforms tougher cuts—shoulder, shank, leg—into fall-off-the-bone meat.
We had braised lamb shanks with root vegetables.
The technique appears across cuisines, from Moroccan tagines to Irish stews.
- stewSlow-simmered meat dish
- tenderSoft or sore
- slow-cookedPrepared with prolonged heat
- low and slowCooking with patience
- rosemaryFragrant culinary evergreen
shanks · garlic · red wine · olive oil · wine · succulent · aromatic · gravy · Dutch oven · shoulder · herbs · onions · carrots · thyme · rich · savory · Mediterranean · broth
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