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Braised Leg of Lamb with Red Wine Sauce

Bookmark this braised leg of lamb with red wine sauce for your next dinner party. Only 15 minutes of prep time, 15 ingredients, and slow-cooked to perfection.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 9 hours 15 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 4-to 5-pound leg of lamb
  • Kosher salt and black pepper to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh thyme leaves
  • 2 cups dry red wine (you can also use white wine if you prefer)
  • 1 cup low-sodium chicken bone broth (I recommend Kettle & Fire) or chicken broth
  • 3 tablespoons cornstarch, dissolved in 1/3 cup cold water
  • Fresh chopped parsley for garnishing

Instructions

  1. Season lamb with salt and pepper. Heat 2 tablespoons olive oil in a large dutch oven or large skillet over medium-high heat and sear the lamb on all sides, about 10 minutes. Place lamb in a slow cooker.
  2. In the same skillet, add another tablespoon olive oil. Add onions, carrots, celery, garlic, tomato paste, cumin, thyme, and 1/4 teaspoon salt and cook, stirring often until the onions are softened, about 8-10 minutes.
  3. Stir in wine, scraping up any browned bits, bring to a simmer, and cook until the mixture measures about 3 cups, 10-12 minutes.
  4. Pour the mixture over the lamb in the slow cooker. Add chicken broth. Cover and cook on low for 9-10 hours or on high for 5-6 hours.
  5. Carefully remove lamb from the slow cooker and place on a large serving plate; tent loosely with foil to keep warm.
  6. In the meantime, scrape the fat from the surface of the sauce with a spoon. Transfer the sauce into a saucepan. Bring to a simmer on the stovetop and stir in dissolved cornstarch until the sauce is thickened.
  7. Serve the lamb with mashed potatoes or hummus. Drizzle with the pan juice and garnish with fresh parsley.

Nutrition

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