Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.36 kg) boneless lamb shoulder, cut into 2-in (5 cm) pieces
- 2.5 tsp kosher salt, 1 tsp black pepper
- 2 tsp smoked paprika, 1/2 tsp ground cumin, pinch red pepper flakes (optional)
- 3 tbsp extra-virgin olive oil
- 2 medium yellow onions, 6 garlic cloves
- 1.5 cups (360 ml) dry red wine (Malbec)
- 1 can (14.5 oz/410 g) crushed tomatoes
- 3 cups (720 ml) low-sodium beef or lamb broth
- 2 bay leaves, 4 thyme sprigs, 2 rosemary sprigs, 1 tsp dried oregano
- 1.5 lb (680 g) Yukon Gold potatoes, 3 large carrots
- Zest of 1 lemon, 2 tbsp chopped parsley, 1 tbsp red wine vinegar
Do This
- 1) Heat oven to 325°F (163°C). Season lamb with salt, pepper, paprika, and cumin.
- 2) Brown lamb in 2 batches in a Dutch oven with 2 tbsp oil, 3–4 min per side. Remove.
- 3) Soften onions in remaining oil (6–8 min); add garlic (1 min). Deglaze with wine; reduce by half.
- 4) Stir in tomatoes, broth, bay, thyme, rosemary, oregano, and red pepper flakes. Return lamb; bring to a simmer.
- 5) Cover and braise in oven 90 min. Add potatoes and carrots; braise 45–60 min more until lamb is fork-tender.
- 6) Uncover and simmer 10–15 min to thicken. Stir in vinegar, parsley, and lemon zest; adjust salt and serve.
Why You’ll Love This Recipe
- Deep, Patagonian-inspired flavors: lamb gently braised in a Malbec-tomato broth with herbs and a whisper of smoke.
- Comfort in a bowl: tender lamb, creamy potatoes, and sweet carrots in a silky, spoonable sauce.
- Hands-off friendly: the oven does the work after a quick sear.
- Even better the next day, perfect for make-ahead entertaining.
Grocery List
- Produce: 2 yellow onions, 6 garlic cloves, 3 large carrots, 1.5 lb Yukon Gold potatoes, 1 lemon, flat-leaf parsley, fresh thyme, fresh rosemary
- Dairy: None
- Pantry: Boneless lamb shoulder (about 3 lb), kosher salt, black pepper, smoked paprika, ground cumin, red pepper flakes, extra-virgin olive oil, crushed tomatoes (14.5 oz can), low-sodium beef or lamb broth, dry red wine (Malbec), bay leaves, dried oregano, red wine vinegar
Full Ingredients
Lamb and Seasoning
- 3 lb (1.36 kg) boneless lamb shoulder, trimmed and cut into 2-in (5 cm) pieces
- 2.5 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 2 tsp smoked paprika (pimentón dulce)
- 1/2 tsp ground cumin
- 3 tbsp extra-virgin olive oil, divided
Aromatics and Braising Liquid
- 2 medium yellow onions (about 1 lb/450 g), thinly sliced
- 6 garlic cloves, minced
- 1.5 cups (360 ml) dry red wine (Malbec preferred)
- 1 can (14.5 oz/410 g) crushed tomatoes
- 3 cups (720 ml) low-sodium beef or lamb broth
- 2 bay leaves
- 4 fresh thyme sprigs (or 1 tsp dried)
- 2 fresh rosemary sprigs (or 1 tsp dried)
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
Vegetables
- 1.5 lb (680 g) Yukon Gold or other waxy potatoes, peeled and cut into 1.5-in (4 cm) chunks
- 3 large carrots (12 oz/340 g), peeled and cut into 1-in (2.5 cm) chunks
Finishing and Serving
- Zest of 1 lemon
- 2 tbsp finely chopped flat-leaf parsley
- 1 tbsp red wine vinegar (or sherry vinegar)
- Flaky sea salt, to finish (optional)
- Warm crusty bread, for serving (optional)
Step-by-Step Instructions
Step 1: Preheat and season the lamb
Heat the oven to 325°F (163°C). Pat the lamb pieces dry with paper towels. In a large bowl, toss the lamb with 2 tsp of the kosher salt, the black pepper, smoked paprika, and cumin until evenly coated. Let sit while you heat the pot; this brief seasoning starts to penetrate the meat.
Step 2: Brown the lamb for deep flavor
Heat a 5.5–7 qt Dutch oven over medium-high heat. Add 2 tbsp olive oil. Sear the lamb in two batches, 3–4 minutes per side, until well browned. Transfer browned pieces to a plate. Pour off excess fat, leaving about 2 tbsp in the pot.
Step 3: Build the aromatic base and deglaze
Lower heat to medium and add the sliced onions plus a pinch of salt. Cook, stirring, until softened and lightly golden, 6–8 minutes. Add the garlic and cook 1 minute more until fragrant. Pour in the red wine, scraping up any browned bits; simmer 2–3 minutes to reduce by about half.
Step 4: Add liquids and herbs, then return the lamb
Stir in the crushed tomatoes, broth, bay leaves, thyme, rosemary, oregano, and red pepper flakes if using. Return the lamb and any accumulated juices to the pot and bring just to a simmer. Taste the liquid and add the remaining 1/2 tsp salt if needed.
Step 5: Braise until nearly tender
Cover the Dutch oven and transfer to the preheated oven. Braise for 90 minutes. The lamb should be beginning to soften but not yet shredding.
Step 6: Add potatoes and carrots, finish braising
Stir in the potatoes and carrots, ensuring they’re mostly submerged. Cover and return to the oven for 45–60 minutes more, until the lamb is fork-tender and the vegetables are cooked through but hold their shape.
Step 7: Adjust texture, brighten, and serve
Set the pot over medium heat on the stovetop. Uncover and simmer 10–15 minutes to reduce to a silky, spoon-coating consistency. Skim excess fat if desired. Stir in the red wine vinegar, lemon zest, and parsley. Remove bay leaves and herb stems. Taste and adjust salt and pepper. Let rest 10 minutes, then ladle into warm bowls and finish with a pinch of flaky salt. Serve with crusty bread.
Pro Tips
- Oven vs. stovetop: The oven gives gentler, even heat. If simmering on the stovetop, keep the heat very low and the lid slightly ajar; aim for a lazy bubble.
- Add veggies later: Stirring in potatoes and carrots during the last hour keeps them intact instead of mushy.
- Choose waxy potatoes: Yukon Golds or similar stay creamy and hold their shape in the braise.
- Make it tomorrow’s dinner: This cazuela tastes even better the next day. Cool, chill, and rewarm gently.
- Reduce smartly: If the sauce is thin, simmer uncovered. If it thickens too much, splash in warm broth or water.
Variations
- Pumpkin twist: Add 2 cups (300 g) 1-in cubes of butternut or kabocha with the potatoes for a subtly sweet Patagonian nod.
- No alcohol: Replace wine with broth plus 1 tbsp balsamic vinegar for depth.
- Smokier profile: Add 1 extra tsp smoked paprika and a small piece of smoked bacon or pancetta with the onions.
Storage & Make-Ahead
Refrigerate in a covered container up to 4 days. For longer storage, freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of water or broth until hot. For best texture when freezing, you can freeze the lamb and sauce without the potatoes, then add freshly simmered potatoes when reheating.
Nutrition (per serving)
Approximate: 620 calories; 35 g fat; 28 g carbohydrates; 45 g protein; 4 g fiber; 1,000 mg sodium (varies with broth and added salt).
