This Slow Simmered Lamb in Tomato, Garlic & Red Wine is my cheats version to Veal Osso Bucco. With veal being so expensive, I opt to use a cheaper cut of lamb by doing this with lamb forequarter chops. You get the same deep flavours and tender meat without the price tag. With only 6 main ingredients (not including the gremolata) this meal will amaze you with the amount of flavour it boasts. It is the perfect one pot wonder and super simple to prepare.
This Slow Simmered Lamb in Tomato, Garlic, and Red Wine is perfect for cozy nights in and utilises budget-friendly lamb forequarter chops. Don’t let the cheap cut fool you; with a little love and attention, these chops transform into a tender, flavour-packed dish that’ll have you coming back for seconds.
We start by dusting the chops in seasoned flour and giving them a quick sear in the pan. Then, it’s all about building layers of flavour with loads of garlic, a splash of red wine, tangy tinned tomatoes, and savoury chicken stock. Let it all simmer away low and slow until the lamb is melt-in-your-mouth tender and the sauce is rich and flavourful. Trust me, this dish is pure comfort in a bowl!
You can also choose to make this dish with veal or beef osso bucco cut if desired. Ingredients quantities stay the same but opt for only 4 pieces (rather than 6) of your choice depending on size.
Step-by-step how to make
Gremolata
Let’s take our slow-simmered lamb to the next level with a classic gremolata. This zesty and herbaceous garnish adds a burst of freshness to our rich and savoury lamb. Its simple yet vibrant with a combination of minced garlic, freshly grated lemon zest, and chopped fresh parsley. This gremolata not only brightens up the flavours of the lamb but also adds a beautiful pop of colour to the dish! I urge you to not leave this off!
Step-by-step gremolata
Serving suggestions
When it comes to serving up this slow-simmered lamb, the possibilities are as diverse as they are delicious. Here are a few suggestions for you below. It’s also very nice with some steamed green beans on the side.
- Mashed Potato: You can’t go wrong with classic mashed potatoes. Their buttery, creamy goodness pairs beautifully with the tender lamb and adds a comforting element to the meal.
- Couscous: If you’re craving something lighter, couscous is the way to go (this is how I served it). Its fluffy texture and mild flavour provides a refreshing contrast to the hearty lamb.
- Soft Polenta: The creamy texture of soft polenta is the perfect accompaniment to the rich flavours of the lamb dish. It’s mild flavour allows the lamb to shine while providing a base for soaking up all those juices.
- Saffron Risotto: For a touch of luxury, serve the lamb alongside saffron risotto. The subtle floral notes of saffron complement the depth of flavours in the dish, creating a truly indulgent experience.
❄️ Storage
FRIDGE:
Store any leftover lamb in an airtight container in the fridge. Use within 3 days or freeze for longer storage.
FREEZE:
This lamb dish is perfect to make ahead of time and freeze for later. Allow the dish to cool then transfer to a freezer proof container or freezer safe zip-lock bag. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave until piping hot.
Slow Simmered Lamb in Tomato, Garlic & Red Wine
Equipment
- Dutch oven or wide deep frying pan
Ingredients
- 6 lamb forequarter chops
- ⅓ cup plain flour (all purpose flour)
- Salt and pepper
- 1 tablespoon olive oil
- 8 cloves garlic, chopped
- ⅔ cup red wine
- 400g can diced or finely chopped tomatoes
- 2 cups liquid chicken stock
GREMOLATA
- 2 cloves garlic, finely diced
- Finely grated zest of 1 lemon
- ½ cup roughly chopped flat leaf parsley
Instructions
SLOW SIMMERED LAMB
- Combine flour with a good pinch of salt and pepper in a bowl or freezer bag. (I opt for a bag for less clean up). Add lamb chops and toss to coat in flour.
- Heat olive oil in a heavy based Dutch oven or wide frying pan over medium high heat. Brown the chops in batches on both sides or till lightly golden. Return all chops to the pan.
- Sprinkle the garlic over the lamb and add the red wine. Allow it to bubble up for 30 seconds then add the canned tomatoes and chicken stock. Stir gently to combine and bring to the boil.
- Once boiling, reduce heat to very low, cover and simmer for 1 hour 15 minutes, stirring once or twice through out to make sure its not catching on the base.
- Remove the lid and increase the heat to medium. Allow the liquid to boil and reduce by half and the sauce thickens. Season to taste with salt and pepper and sprinkle over half of the Gremolata. Divide amongst serving plates or bowls and serve with mashed potatoes and steamed green beans or your choice of sides (see above post for suggestions). Serve with remaining Gremolata on the side.
GREMOLATA
- Combine garlic, lemon zest and parsley in a small bowl. Cover and chill until required.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - USING OTHER CUTS AND VARIETY OF MEATS
This dish is suitable for other slow cooking cuts of lamb, beef or veal. You could use lamb loin chops (if desired, less bone than forequarter), lamb shoulder, beef chuck/gravy or beef or veal osso bucco.
You may also enjoy
- Mexican Chilli Beef – this is another mouth-watering stew
- Lamb Meatballs with Harissa & Chickpeas
- Slow Cooked Beef Shin Ragu with Pappardelle
- Beef in Red Wine Casserole with Carrots & Potatoes
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