Lamb Dishes

Braised Lamb and Vegetables

Braised Lamb and Vegetables

This is a hearty lamb dish that really makes my mouth water!  I’ve served this on wintry nights with homemade bread and a full glass of red wine.  It’s perfect to get you warmed up and ready for some serious TV watching afterward.


  • 1 Package Catelli Brothers Boneless Seasoned Lamb Leg Roast
  • 4 tablespoons oil
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 3 tablespoons flour
  • 1 Large onion, sliced
  • 1 Parsnip, cut down the middle
  • 1 Turnip, thin cuts
  • 1 Celery heart, prepared, wide slices
  • 4 Large carrots, thick sliced
  • 4 New potatoes, quartered
  • 1 Package fresh, white mushrooms
  • 2 Cups any red wine not worth drinking anymore
  • 1 Cup plain old water


  • Empty bag of lamb meat and retain the juice from the bag.
  • Mix juice with the wine. Set aside.
  • In a zip-lock bag, put lamb meat, sugar, salt and flour. Mix together. Then, in a large skillet or stew pot, brown the meat in the oil. Remove pieces and set aside.
  • Pre-heat oven to 350 degrees.
  • Using a Dutch oven (I like enamel/cast iron), put in parsnip, onions, potatoes, turnip, carrots, celery, mushrooms.
  • Lay lamb over the vegetables. Pour juice/wine mixture over the meat and vegetables.
  • Leave in oven for two-three hours, but baste the lamb (use a turkey baster) every 40 minutes or so. More if you get bored.


Take lamb out and cut 1/2 inch strips against the grain. Serve with risotto.

The Wine

What goes nicely with this hearty dish is a good shiraz in the Australian style, not the French/Rhone type.

Image by Christo Anestev from Pixabay