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Braised Lamb Steaks with Spiced Red Wine Sauce

Braised Lamb Steaks with Spiced Red Wine Sauce

Braised Lamb Steaks with Spiced Red Wine Sauce Photo
Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT2H10M
    2 Hr
  • Yield:
    4 Servings
Maybe it’s time to give lamb a try! Tender and creamy, these steaks are braised in a flavorful spiced red wine sauce that highlights and carries their flavor.
Ingredients
  • 4 (8 ounces) lamb shoulder steaks
  • Olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, smashed
  • 1 (28 ounces) can crushed tomatoes
  • Zest and juice of 1 small orange
  • 1 cup red wine
  • 1 cup water
  • 1 bay leaf
  • 1 cinnamon stick
  • ¼ teaspoon ground allspice
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 2 tablespoons minced fresh Italian flat-leaf parsley
  • Salt and freshly ground black pepper to taste
  • 4 (226.8g) lamb shoulder steaks
  • Olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, smashed
  • 1 (793.79g) can crushed tomatoes
  • Zest and juice of 1 small orange
  • 236.59ml red wine
  • 236.59ml water
  • 1 bay leaf
  • 1 cinnamon stick
  • 1.07g ground allspice
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 25.56g minced fresh Italian flat-leaf parsley
  • Salt and freshly ground black pepper to taste

Maybe it’s time to give lamb a try! Tender and creamy, these steaks are braised in a flavorful spiced red wine sauce that highlights and carries their flavor.

Preparation
STEP 1

Heat a deep sauté pan or Dutch oven over medium-high heat. Lightly coat bottom of pan with oil. Season lamb steaks with salt and pepper. Add to pan and brown well on both sides. Remove from pan and set aside.

STEP 2

Add onion to pan, with a little more oil if necessary. Season lightly with salt and pepper. Sauté until just translucent. Add garlic, tomatoes, orange juice and zest, wine, water, bay leaf, cinnamon stick and allspice. Bring to a boil, then reduce to a simmer.

STEP 3

Return steaks to pan, along with any accumulated juices. Simmer for 1 hour. Add carrots and cook until lamb is tender, 30-45 minutes longer. Remove lamb to a platter. Cover loosely with foil to keep warm.

STEP 4

Skim any visible fat from top of braising liquid. Bring to a boil, then reduce heat and simmer until sauce is reduced by about half. Pour over lamb, top with parsley and serve hot.

Options

This recipe can also be made with lamb shank.

Tags: Lamb, Dairy-Free, Gluten-Free, Entertaining, Holiday Favorites, One-Pot Meals

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