Braised Lamb: A Heartwarming Recipe for Fall
Are you tired of the same old boring recipes? Then you’re in luck because I have a braised lamb recipe that will knock your socks off. With a rich, flavorful sauce made from red wine, coffee, and cardamom, this dish is sure to impress even the pickiest of eaters.
Braised lamb is a classic comfort food that’s perfect for chilly nights or inviting friends over for dinner. By slow-cooking lamb shoulder in a fragrant mixture of red wine, coffee, and cardamom pods until it’s melt-in-your-mouth tender, you’ll create a heavenly aroma in your kitchen that will have your neighbors sniffing the air with envy.
To achieve the ultimate braised lamb dish, you’ll need to follow some key steps like patting the lamb dry before seasoning it with salt, pepper, and flour to help create a beautiful crusty exterior during the browning process. Once the lamb is perfectly golden brown on all sides, add vegetables and stock to the pot and allow it to simmer for hours until the meat falls off the bone.
This recipe is perfect for holiday dinners or any special occasion where you’d like to impress your guests with a unique yet familiar flavor that will leave them coming back for more. So pull out your largest pot and get ready to make the best braised lamb recipe you’ve ever tasted.
Why You’ll Love This Recipe
Lamb is a luxurious and tender meat that can be elevated in many ways, but braising it in red wine, coffee, and cardamom takes it to a whole new level of flavor. This braised lamb recipe is perfect for a special occasion or just when you want to treat yourself to something indulgent.
Firstly, the combination of red wine, coffee, and cardamom gives this lamb an incredible depth of flavor that is bold without being overpowering. The red wine adds richness and body while the coffee provides a smoky bitterness that complements the juicy and tender lamb perfectly. The cardamom offers a complex spice note that makes every bite intriguing.
Secondly, the braising process ensures that the meat is incredibly tender and falls off the bone with ease. It also allows the flavors of the wine, coffee, and cardamom to seep into every crevice of the lamb, resulting in a dish that is packed with flavor from start to finish.
Lastly, this recipe is versatile enough to be used with different cuts of lamb like lamb chops or leg of lamb for those who might not have access to lamb shoulder or shanks. Also, if you have leftovers, they can be transformed into other delicious dishes like roasted lamb or slow-cooked stews that are perfect for chilly evenings.
In conclusion, this braised lamb with red wine, coffee, and cardamom recipe is one that you will fall in love with from the first bite. With its rich flavors and tender texture, this dish will leave you feeling satisfied and indulged. Try it today and discover why it’s one of the best braised lamb recipes out there!
Ingredient List
These are the ingredients you need to make this delicious Braised Lamb with Red Wine, Coffee, and Cardamom Recipe:
- 3-4 pounds of lamb shoulder or 4-6 lamb shanks
- Salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 lemon peel
- a few fresh thyme sprigs
- 3 garlic cloves, chopped
- 1 tablespoon honey
- ½ cup dry white wine
- 1 cup dry red wine
- 2 green cardamom pods or 1/2 teaspoon ground cardamom
- 2 cups chicken stock or beef broth
- For the Cinnamon-Coffee Braising Liquid:
- 4 cups strong coffee (we recommend using dark roast)
- 1 cinnamon stick, broken into pieces
Note: You can use any type of lamb cut for this recipe, such as braised lamb chops, roasted lamb leg, slow-cooked lamb shoulder, glazed lamb chops.
The Recipe How-To
Now that we’ve gone over the ingredient list, let’s dive into the nitty-gritty of preparing this Braised Lamb With Red Wine, Coffee, and Cardamom recipe.
Preparing the Lamb
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Pat the lamb dry with a paper towel and sprinkle 3 tablespoons of all-purpose flour, salt, and pepper all over the lamb.
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In a heavy large pot, melt butter over medium-high heat. Add the lamb in the pot and brown it well on all sides for about 8 minutes.
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Once browned, remove the lamb from the pot and set it aside.
Making the Sauce
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To the same pot, add chopped onions, garlic cloves, fresh thyme sprigs, lemon peel strips, green cardamom pods, honey, dry white wine, and dry red wine. Stir well with a wooden spoon and cook until onions are glossy.
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Add chicken stock to your pot then bring everything to a boil on high heat.
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Once boiling point has been reached, cover your pot with a lid then reduce heat to low to simmer for around 5 minutes.
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Return your lamb into the pot and pour in coffee brew into it.
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Cover again and place in oven heated to 300°F for about 1 1/2 hour until your lamb is tender.
Finishing Touches
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Remove from oven carefully then transfer each piece of lamb into plates.
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Pour sauce from casserole dish into any serving dish of your preference or strainer before placing them as topping on each plated lamb chops or other parts of your braised lamb shanks you want to serve.
Optional:
- Serve with mashed potatoes or couscous.
- Garnish with extra sprigs of fresh thyme or lemon wedges if desired.
Now, your delicious Braised Lamb With Red Wine, Coffee, and Cardamom recipe is ready to devour.
Substitutions and Variations
Although this braised lamb recipe is delicious as is, there are several ways to tweak it to suit your tastes and preferences. Here are some substitutions and variations to try out:
– Lamb cuts: If you can’t find lamb shoulder or shanks, you can use lamb chops or even a leg of lamb instead. Just adjust the cooking time accordingly and make sure to brown the meat well for maximum flavor.
– Spices: While green cardamom pods give this recipe a unique flavor, you can substitute them with ground cardamom or other spices like cinnamon, nutmeg, or cloves. Experiment with different combinations to find your favorite blend.
– Wine: The recipe calls for both white and red wine, but feel free to use all red or all white if you prefer. You can also substitute wine with beef or chicken broth for a non-alcoholic version.
– Coffee: If you’re not a coffee fan, you can skip it altogether or replace it with cocoa powder for a chocolatey twist. Alternatively, try adding some black tea or chai spices for an Indian-inspired flavor.
– Vegetables: While this recipe uses onions and garlic as the main aromatics, you can also add other veggies like carrots, celery, or bell peppers to the mix. Just sauté them with the onions before adding the meat.
– Glaze: For an extra special touch, try glazing lamb chops with a honey-ginger-lime juice mixture and broiling them for a few minutes until caramelized. This works particularly well with the braised lamb shoulder recipe.
Remember that cooking is all about experimenting and finding what works best for you. Don’t be afraid to try new ingredients and flavor combinations until you discover your perfect braised lamb recipe.
Serving and Pairing
One of the best things about this braised lamb with red wine, coffee, and cardamom recipe is that it pairs well with various side dishes, which means the possibilities are endless. The deep, rich flavors of this dish compliment a wide range of sides and takes you into an extraordinary culinary journey.
You can serve this braised lamb red with roasted garlic mash potatoes or creamy polenta, topped with freshly grated Parmesan cheese. For a vegetable pairing, consider serving tender-crisp sautéed green beans or wilted spinach, seasoned with chopped garlic and drops of lemon juice.
To spice things up on your dish, I suggest pairing it with harissa-roasted carrots, which balances the richness of the braised lamb with its subtle spicy sweetness. Or for a tangy match-up, serve this dish with a side salad of citrus, fennel & mint dressed in olive oil and red wine vinegar.
And when it comes to wine pairing, there’s never been a more straightforward choice than a hearty glass of dry red wine. A rich Cabernet Sauvignon or Syrah would do wonders in enhancing the flavors in your braised lamb. But if you want to take your taste buds to the next level up, go for an equally robust wine like Shiraz or Malbec.
The robust flavors of this braised lamb recipe are perfect to serve on special family gatherings or intimate dinner events at home. Enjoy and come back for another serving of this mouth-watering delicacy stirred with spices that will satisfy your gustatory dreams!
Make-Ahead, Storing and Reheating
One of the best things about this braised lamb with red wine, coffee, and cardamom recipe is that it only gets better with time. That means you can easily make it ahead of time and store it in the refrigerator or freezer for later.
To make ahead: After cooking the lamb, allow it to cool down before transferring it to an airtight container. You can store the braised lamb in the refrigerator for up to 4 days or freeze it for up to 2 months.
To reheat: When you’re ready to enjoy the braised lamb, remove it from the refrigerator or freezer and let it thaw overnight in the refrigerator if necessary. Preheat your oven to 350°F and transfer the lamb to an oven-safe dish. Reheat it covered with foil for about 30 minutes, or until heated through.
Alternatively, you can also reheat it on the stovetop over low heat until warmed through. Just be careful not to overcook the lamb or burn the sauce.
For serving leftovers: If you have any leftover braised lamb, you can use them in a variety of ways. Shred it and use it as a topping for pizza or sandwiches or toss it with some pasta for a quick and easy dinner.
Overall, this recipe is perfect for busy weeknights or entertaining guests as it can be made ahead of time and reheated easily without losing its delicious flavors.
Tips for Perfect Results
If you want to achieve a delicious and flavor-packed braised lamb with red wine, coffee, and cardamom recipe, there are some essential tips that you should keep in mind. Here are my top recommendations for perfect results:
First, pat the lamb dry before seasoning it with salt, pepper, and flour. This will help the flour adhere to the meat’s surface evenly and create a crispy brown crust when browning it in butter.
Second, don’t rush the cooking process. It’s essential to take the time to brown the lamb well on all sides for about eight minutes. This step can add a lot of depth and richness to your sauce.
Third, choose quality ingredients. The final result will depend heavily on the freshness and quality of your lamb shoulder or shanks, coffee beans, red wine, cardamom pods, and other ingredients.
Fourth, use fresh thyme sprigs instead of dried thyme leaves. Fresh herbs are more flavorful and fragrant than dried ones.
Fifth and lastly, allow enough time for the braising process at low heat. Slow cooking tenderizes the lamb meat while allowing all flavors to infuse into it properly. So be patient and let it cook until it falls apart effortlessly.
Following these tips will surely lead you to perfect braised lamb every time!
Bottom Line
In conclusion, this braised lamb with red wine, coffee, and cardamom recipe is one of the best lamb recipes you can ever make. The resulting dish is an absolute showstopper and will definitely impress any dinner guest. It’s rich, hearty, and features a complex blend of flavors that will leave your taste buds dancing.
The combination of red wine, coffee, and cardamom creates a unique depth of flavor that is impossible to replicate. Not only that, but the braised lamb chops come out perfectly tender and juicy thanks to the slow-cooking method.
Whether you’re looking for a special dinner for two or are hosting a dinner party, this recipe is sure to delight. So go ahead, give it a try and experience the magic of this delicious dish for yourself. Trust me, you won’t regret it!
Braised Lamb With Red Wine, Coffee, and Cardamom Recipe
Ingredients
- 1/2 cup whole green cardamom pods
- 1 (750 ml) bottle dry red wine
- 1 (750 ml) bottle dry white wine
- 1/2 cup honey, divided
- 1/2 cup whole espresso beans
- 15 garlic cloves
- 10 small sardines packed in oil, drained (from 3.75 ounce can)
- 8 fresh thyme sprigs
- 1 lemon peel, removed in strips with vegetable peeler
- 7 lbs lamb shoulder, boned, rolled, tied
- 5 tablespoons all-purpose flour, divided
- 1/4 cup 1/2 stick butter
- 1 teaspoon chopped fresh thyme
Instructions
- Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
- 2 Place lamb and marinade in resealable plastic bag. Chill overnight.
- 3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
- 4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.
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