210 minutes
Indulge in the comfort of this sumptuous red wine braised lamb, cooked slowly with sweet caramelized onions and aromatic thyme. With just five ingredients and minimal effort, this dish offers a rich and satisfying experience, perfect for those days when you crave something hearty yet effortless.
Lamb, trimmed
0 lb
Onions, thinly sliced
0 lb
Thyme, sprigs
handful
0.25 fluid ounces
Flat Leaf Parsley, chopped
handful
1. Lamb Browning
Preheat your oven to 160°C (140°C fan/gas mark 3). Pat the lamb dry and season generously with salt and pepper. In a sizable, heavy, flameproof casserole dish, heat 3 tablespoons of olive oil over medium-high heat. Brown the lamb for approximately 8 minutes, turning regularly to ensure even coloring. Transfer the lamb to a plate and set aside.
2. Caramelizing Onions
Using the same casserole dish, add the sliced onions and sauté for about 10 minutes until they are soft and lightly browned. Toss in a few sprigs of thyme towards the end and cook for an additional minute. Season with salt and pepper to taste.
3. Layering Flavors
Place the lamb atop the bed of onions. Pour in the red wine and cover the casserole dish tightly. Cook in the oven for 3 hours, until the lamb is exceptionally tender. (Tip: This dish can be prepared up to 2 days ahead and reheated for 45 minutes when ready to serve.)
4. Final Touches
Just before serving, remove the leaves from 2 sprigs of thyme, chop them together with the parsley, and scatter over the lamb to add a burst of fresh flavor.
Swap the lamb for beef chuck, use burgundy wine, add in chunks of carrots and mushrooms, and finish with a touch of bacon for a classic French dish.
Use beef short ribs and braise with red wine and beef stock, then garnish with gremolata (lemon zest, garlic, and parsley) for an Italian-inspired dish.
Use chicken instead of lamb, switch to white wine or a light red, and include mushrooms, lardons, and pearl onions for this traditional French recipe.
For a Mexican twist, braise pork shoulder in a mix of stock and orange juice, with cumin, oregano, and garlic, then shred and crisp it up under the broiler.
Replace the lamb with chicken and use white wine, olives, tomatoes, and a mix of Mediterranean herbs like oregano and basil.
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