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braised leg of lamb

Red Wine Braised Lamb Leg

  • Author: Eric Jones
  • Total Time: 5 hours 20 minutes
  • Yield: 6 1x


Braised in red wine, this flavorful leg of lamb cooks low and slow, allowing it to bathe in its own juices. The result is a tender yet mild lamb cradled in a rich au jus of pearl onions, carrots, red potatoes, garlic, and fresh basil.


  • 5 lb. Australian Leg of Lamb
  • 4 cups Vegetable Broth
  • 1 1/2 cups Red Wine
  • 1 lb. Petite Red Potatoes
  • 1 cup Pearl Onions
  • 1 lb. Baby Carrots
  • 2 tbsp. Tomato Paste
  • 3 tbsp. Butter
  • 1 tbsp. Cornstarch

Seasonings for the lamb:

  • 1 tsp. Himalayan Pink Salt
  • 1 tsp. Organic Ground White Pepper
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Oregano

Seasonings for the broth:

  • 2 Whole Bay Leaves
  • 2 tsp. Himalayan Pink Salt
  • 1 tsp. Sage, rubbed
  • 1 tsp. Garam Masala
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Organic Ground Thyme


  1. Pre-heat oven at 305 degrees. 
  2. Season the leg of lamb with the lamb seasoning coating the meat evenly. 
  3. Heat a dutch oven (paid link) pot on the stovetop at high heat. Add a tablespoon of cooking oil and sear the lamb for 3 minutes per side before removing it from heat. Remove the lamb from the pot and set it to the side.
  4. Lower heat to medium then add butter. Once the butter is melted, add cornstarch stirring until it binds. Add tomato paste, red wine, vegetable broth, and broth seasonings into the pot and stir.
  5. Slice 3 small slits a few inches apart on the bottom of the lamb leg and add 1 fresh garlic clove in each hole.
  6. Place the lamb back into the pot and add in the carrots, pearl onions, petite red potatoes, bay leaves, and the remaining garlic cloves around the lamb.
  7. Bring the broth to a slight boil then remove from heat. Cover and bake for 4 hours at 305 degrees and allow it to rest covered for an additional hour. 
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 10 minutes
  • Category: Comfort Food
  • Method: Oven Baked
  • Cuisine: American


  • Calories: 638
  • Sugar: 7g
  • Sodium: 1153mg
  • Fat: 22g
  • Carbohydrates: 26.4g
  • Fiber: 4g
  • Protein: 69.8g
  • Cholesterol: 212mg

Keywords: Red Wine Braised Leg of Lamb, Leg of Lamb, Roasted Leg of Lamb