recipes

Cinnamon Infused Braised Lamb Shoulder

This Cinnamon Infused Braised Lamb Shoulder recipe is a culinary masterpiece that promises to elevate your dining experience to new heights. With its rich depth of flavors and melt-in-your-mouth texture, this dish is perfect for special occasions or simply when you crave a comforting and luxurious meal. The star ingredient in this recipe is cinnamon, a spice revered for its sweet and woody aroma, which adds a unique dimension to the savory notes of the lamb. Whether you're hosting a dinner party or simply treating yourself to a special meal, this Cinnamon Infused Braised Lamb Shoulder recipe is sure to impress.

Share

Ingredients

  • 2 pounds boneless lamb shoulder, cut into 2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup red wine
  • 2 cups beef or lamb broth
  • 1 can (14oz) diced tomatoes
  • 3 tbsp tomato paste
  • 2 cinnamon sticks
  • 2 bay leaves
  • salt and pepper to taste
  • fresh parsley for garnish
Servings 4
Prep Time 20 minutes
Cook Time 3 hrs
Total Time 3 hrs 20 mins
How to Make It
  1. Heat your oven to 325°F (165°C).
  2. Season the lamb pieces with some salt and pepper. Heat olive oil in a big pot or Dutch oven over medium-high heat. Brown the lamb pieces all around, takes about 3-4 minutes. Then, take them out and set them aside.
  3. In that same pot, throw in your onion, garlic, carrots, and celery. Cook them until they're soft, which should be about 5 minutes. Stir in the tomato paste (now 3 tablespoons for that extra richness) and let it cook for another 2 minutes.
  4. Time for the red wine—pour it in and scrape up the tasty bits stuck at the bottom of the pot. Add the diced tomatoes, broth, cinnamon sticks, and bay leaves. Give it all a good mix.
  5. Put the lamb back in the pot, making sure it's cozy in the liquid. Cover the pot with a lid and pop it in the oven. Let it braise for 2-3 hours, or until that lamb is super tender.
  6. During the last hour of cooking remove the Lid and place back into the oven. Once it's done, take the pot out of the oven. Get rid of the cinnamon sticks and bay leaves. Serve it up hot and sprinkle some fresh parsley on top. Dig in and enjoy!

Related Recipes

breakfast brunch Easter

Prosciutto Eggs Benedict with Hollandaise Sauce

View Recipe
Easter

Whipped Feta Crostini

View Recipe

Smoky Shrimp Tacos with Cabbage Slaw and Spicy Mayo

View Recipe
View All