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Home » Recipes » Main Dishes

Agnello Brasato (Braised Lamb)

Published: Oct 8, 2023 by Audrey · This post may contain affiliate links

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Text that says braised lamb shoulder. Below the text is an image of Italian braised lamb shoulder (agnello brasato).

This Angello Brasato (Italian braised lamb) is a tender and delicious way to make lamb. It is the perfect recipe for a holiday dinner or a wonderful romantic meal at home!

Close up view of Agnello Brasato (Italian braised lamb).

I have been running this website for quite some time now (since 2016 to be exact). While I normally focus on family friendly dinner recipes and copycat recipes, I thought I’d try to make a “fancier” recipe. A local Italian restaurant gave me inspiration for this recipe. I thought why not recreate it at home like I do with my copycat recipes.

Agnello Brasato (Italian braised lamb) with Parmesan risotto.

If you are looking for other great restaurant style recipes, I also love this Blackened Cod, Copycat Outback Thunder from Down Under Brownie, and this Copycat Carrabba’s Bread and Olive Oil Dip.

Jump to:
  • 💭 Why you’ll love this recipe
  • 🥫 Ingredients needed
  • 🔪 Equipment needed
  • 🍲 Variations
  • ⏲️ Recipe instructions (step by step guide)
  • 🥗 What to serve with this recipe
  • 👩🏻‍🍳 Tips
  • 🥡 How to store leftovers
  • 📋 Recipe FAQs
  • Other great recipes:
  • Agnello Brasato (Braised Lamb)

💭 Why you’ll love this recipe

Although it seems daunting, this Agnello Brasato is actually a very simple recipe. It is wonderful for a holiday meal or a romantic meal at home.

🥫 Ingredients needed

The ingredients needed to make Agnello Brasato (Italian braised lamb).

For this recipe, you will need:

  • Extra virgin olive oil
  • Lamb shoulder
  • Yellow onion, carrot, celery: Often referred to as the “holy trinity” of Italian cooking.
  • Beef broth: I usually use a low sodium beef broth since they can be quite salty. If you have are using a regular beef broth, you may want to add less salt than usual.
  • Dried rosemary and parsley
  • Red wine: I used an Italian wine. A Barolo or Chianti wine are great choices for this dish.
  • Garlic: I used fresh minced garlic but you can substitute garlic powder, if needed.
  • Canned crushed tomatoes
  • Bay leaf: Be sure to remove your bay leaf before serving.
  • Salt and pepper

🔪 Equipment needed

You will need a large oven safe dutch oven.

🍲 Variations

The restaurant I went to that inspired this recipe used lamb shoulder but this recipe will also work with lamb shanks.

⏲️ Recipe instructions (step by step guide)

A collage with three images showing how to make Agnello Brasato (Italian Braised Lamb).

Begin by preheating your oven to 350 degrees. In your dutch oven, heat two tablespoons of olive oil on medium-high heat. Sprinkle half of your parsley and rosemary on your lamb. Sear your lamb shoulder on each side until browned.

Transfer your lamb to a plate. Add your carrots, onion, and celery and saute until softened.

Return the lamb back to the dutch oven and add the remaining ingredients on top (including the remaining parsley and rosemary). Stir well. Using pot holders, transfer your dutch oven to your oven.

Cook for 2 ½ hours or until the lamb reaches an internal temperature of at least 145˚ F. Discard bay leaves before serving.

Mine was 160˚ F for medium when tested, 145˚ F will be rare and if you prefer well done cook until the internal temperature reaches 170˚ F.

🥗 What to serve with this recipe

A fresh green salad, mashed potatoes, Parmesan risotto, or this basil sourdough bread are all great side dishes for this lamb.

👩🏻‍🍳 Tips

  • Be sure to divide your parsley and rosemary. Half will go on when you sear then you will add the remaining when it goes in the oven.

🥡 How to store leftovers

Store any leftover lamb in an airtight container in your fridge. Reheat on low. Leftovers will be good for up to three days after making.

📋 Recipe FAQs

Close up view of Agnello Brasato (Italian braised lamb) with Parmesan risotto.
What temperature should lamb shoulder be cooked at?

Lamb should be cooked to a minimum internal temperature of 145° F (62.8° C).

Why isn’t my lamb tender?

Be sure to sear your lamb and then slowly cook it for the best results.

What is brasato di agnello?

Brasato di agnello translates to braised lamb. Braising is a method of cooking where the food (usuall meat) is first seared or browned at a high temperature. It is then simmered in a covered pot in liquid.

What cooking method is best for lamb?

Braising and slow cooking are the best method for cooking lamb.

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    Instant Pot Italian Chicken
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    Copycat Maggiano’s Fettuccine Alfredo
  • Carrabba's Copycat Beef Brasato
    Carrabba’s Copycat Beef Brasato
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    Blackened Cod

If you tried this Angello Brasato or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!

Close up view of Agnello Brasato (Italian braised lamb).

Agnello Brasato (Braised Lamb)

Audrey
This Angello Brasato (Italian braised lamb) is a tender and delicious way to make lamb. It is the perfect recipe for a Christmas or Easter dinner, or a wonderful romantic meal at home!
5 from 31 votes
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Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 309 kcal

Equipment

  • Large oven safe Dutch oven

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 pound lamb shoulder
  • 1 cup yellow onion finely diced
  • 1 cup carrot finely diced
  • 1 rib celery finely diced
  • 2 cups beef broth I used low sodium
  • 1 ½ cups Italian red wine *
  • 1 can crushed tomatoes do not drain (about 15 ounces)
  • ½ teaspoon dried rosemary divided
  • 2 teaspoons dried parsley divided
  • 2 bay leaves
  • salt and pepper to taste

Instructions
 

  • Begin by preheating your oven to 350 degrees. In your dutch oven, heat two tablespoons of olive oil on medium-high heat. Sprinkle half of your parsley and rosemary on your lamb. Sear your lamb shoulder on each side until browned.
    2 tablespoons extra virgin olive oil, ½ teaspoon dried rosemary, 2 teaspoons dried parsley, 1 pound lamb shoulder
  • Transfer your lamb to a plate. Add your carrots, onion, and celery and saute until softened.
    1 cup yellow onion, 1 cup carrot, 1 rib celery
  • Return the lamb back to the dutch oven and add the remaining ingredients on top (including the remaining parsley and rosemary). Stir well. Using pot holders, transfer your dutch oven to your oven.
    2 cups beef broth, 1 ½ cups Italian red wine, 1 can crushed tomatoes, 2 bay leaves, salt and pepper
  • Cook for 2 ½ hours or until the lamb reaches an internal temperature of at least 145˚ F. Discard bay leaves before serving.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
My lamb was 160˚ F for medium when tested, 145˚ F will be rare and if you prefer well done cook until the internal temperature reaches 170˚ F.
*Barolo or Chianti wine are great choices for this dish.

Nutrition

Serving: 1servingCalories: 309kcalCarbohydrates: 18gProtein: 19gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 46mgSodium: 460mgPotassium: 1020mgFiber: 3gSugar: 9gVitamin A: 5618IUVitamin C: 14mgCalcium: 84mgIron: 4mg
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5 from 31 votes (31 ratings without comment)

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Audrey in a red dress holding her young son

Hi, I'm Audrey!

I’m a busy mom who loves to cook, bake, and craft with her kids. Here, you will find tons of recipes like easy weeknight dinners, copycat recipes, cookies, as well as lots of fun craft ideas for kids.

My website has been featured on MSN, Yahoo, Parade, Food Gawker, Love What Matters, Yummly, and more! Read more →

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