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.
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
- Season the lamb chunks with salt and pepper.
- 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.
- Lower the heat to medium and add the chopped onion, carrots, and garlic to the pot. Cook until the vegetables are softened.
- Pour in the Rheinhessen wine and beef broth, and add the bay leaves and thyme. Bring the liquid to a simmer.
- Return the browned lamb to the pot. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
- 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.
- 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