Back to 10-Hour Braised Lamb All Reviews for 10-Hour Braised Lamb - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5030_102309_lamb.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 5030_102309_lamb.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

5030_102309_lamb.jpg

5030_102309_lamb.jpg

Ingredients

Ingredients

  • 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

Directions

Preheat oven to 250 degrees.

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.

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.

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.

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

Reviews (7)

 Add Rating & Review

Reviews (7)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       11/19/2011   Love this on a cold day it warms and scents the house so well. I added rosemary sprigs and lots more root vegetables (fennel, parsnips, acorn squash, purple potato, brussells sprouts) to it and once even tossed in some par boiled fava beans near the end. Its almost like a good new spin on cholent. The plus is that I end up with lots of roasted vege I can turn in to another couple of meals (or soup) for the next few days. Thank you Martha for putting this on my radar.  

  Martha Stewart Member     Rating: Unrated       10/27/2009   Oh, I am most def trying the recipe! I just don't get how she can invite these interesting folks on and then just talk over them! Drives me crazy!! Makes me dislike her, and I used to like her.....  

  Martha Stewart Member     Rating: Unrated       10/26/2009   Well, it is HER show, and we would never have heard of him had she not invited him to appear on HER program. So, who's going to try this recipe? I am!  

  Martha Stewart Member     Rating: Unrated       10/23/2009   Because she's Martha!  

  Martha Stewart Member     Rating: Unrated       10/23/2009   Lol belovedofgd. Because it's her show and as far as she's concerned she can do anything she darn well pleases, no matter how rude or annoying .  

  Martha Stewart Member     Rating: Unrated       10/23/2009   Why can't Martha shut up and let the poor man talk about HIS recipe, HIS product....HOW RUDE!!!!!  

 Martha Stewart Member

Rating: Unrated 11/19/2011

Love this on a cold day it warms and scents the house so well. I added rosemary sprigs and lots more root vegetables (fennel, parsnips, acorn squash, purple potato, brussells sprouts) to it and once even tossed in some par boiled fava beans near the end. Its almost like a good new spin on cholent. The plus is that I end up with lots of roasted vege I can turn in to another couple of meals (or soup) for the next few days. Thank you Martha for putting this on my radar.

Rating: Unrated

Rating: Unrated 10/27/2009

Oh, I am most def trying the recipe! I just don’t get how she can invite these interesting folks on and then just talk over them! Drives me crazy!! Makes me dislike her, and I used to like her…..

Rating: Unrated 10/26/2009

Well, it is HER show, and we would never have heard of him had she not invited him to appear on HER program. So, who’s going to try this recipe? I am!

Rating: Unrated 10/23/2009

Because she’s Martha!

Lol belovedofgd. Because it’s her show and as far as she’s concerned she can do anything she darn well pleases, no matter how rude or annoying .

Why can’t Martha shut up and let the poor man talk about HIS recipe, HIS product….HOW RUDE!!!!!

All Reviews for 10-Hour Braised Lamb

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for 10-Hour Braised Lamb

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest