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Close up view of Agnello Brasato (Italian braised lamb).
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5 from 31 votes

Agnello Brasato (Braised Lamb)

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!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Calories: 309kcal
Author: Audrey Wood
Cost: $30

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: 1serving | Calories: 309kcal | Carbohydrates: 18g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 460mg | Potassium: 1020mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5618IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 4mg