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!
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.
💭 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
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.
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)
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.
- 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
Lamb should be cooked to a minimum internal temperature of 145° F (62.8° C).
Be sure to sear your lamb and then slowly cook it for the best results.
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.
Braising and slow cooking are the best method for cooking lamb.
Other great recipes:
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!
Agnello Brasato (Braised Lamb)
- Large oven safe Dutch oven
- 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
- 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.