Rheinhessen Wine-Braised Lamb (Rheinhessisches Wein-Braised Lamm)

Rheinhessisches Wein-Braised Lamm, or Rheinhessen Wine-Braised Lamb, is a traditional dish from the Rhenish-Hessian cuisine, known for its rich flavors and tender meat. This recipe combines the robust flavors of lamb with the aromatic notes of Rheinhessen wine, creating a truly delightful dish.

Rheinhessen Wine-Braised Lamb (Rheinhessisches Wein-Braised Lamm)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 cups Rheinhessen wine
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

  1. Season the lamb chunks with salt and pepper.
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
  3. Lower the heat to medium and add the chopped onion, carrots, and garlic to the pot. Cook until the vegetables are softened.
  4. Pour in the Rheinhessen wine and beef broth, and add the bay leaves and thyme. Bring the liquid to a simmer.
  5. Return the browned lamb to the pot. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
  6. Once the lamb is tender, remove it from the pot and set aside. Skim off any excess fat from the braising liquid and adjust the seasoning if needed.
  7. Return the lamb to the pot and heat through before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
10g
Fat
28g

Supplies

Dutch oven Chef's knife Cutting board Measuring cups and spoons

Tools

Tongs Ladle Skimmer

Serving suggestions

Serve the Rheinhessisches Wein-Braised Lamm with a side of buttered spaetzle and a crisp green salad.

Tips & tricks

For a richer flavor, marinate the lamb in the Rheinhessen wine overnight before cooking.

Cost

$25