Mean's Lamb You Can Eat with a Spoon

Indulge in the ultimate comfort food with "Mean's Lamb You Can Eat with a Spoon," a slow-cooked masterpiece designed to warm your soul with every bite. This hearty recipe features tender, melt-in-your-mouth chunks of boneless lamb shoulder, bathed in a rich and aromatic sauce infused with red wine, crushed tomatoes, and fragrant spices like cumin and cinnamon. Seasonal vegetables—carrots, celery, and onion—are caramelized to perfection, while fresh herbs such as thyme and rosemary elevate the dish to gourmet status. With just 20 minutes of prep and a luxurious 3-hour oven braise, this meal is as effortless as it is impressive. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the irresistible sauce. Perfect for special occasions or Sunday dinners, this one-pot wonder will have everyone reaching for seconds.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs boneless lamb shoulder
• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef or lamb stock
• 1 14-oz can crushed tomatoes
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the lamb shoulder dry with paper towels and cut it into large chunks, about 2-3 inches each. Season generously with salt and pepper.

Step 3

In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb pieces in batches, searing them for 2-3 minutes per side until browned. Remove the lamb and set it aside on a plate.

Step 4

Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.

Step 6

Stir in the tomato paste and cook for 2 minutes, letting it coat the vegetables and deepen in color.

Step 7

Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot (this is where the flavor is!). Let the wine simmer for 2-3 minutes, reducing slightly.

Step 8

Stir in the beef or lamb stock, crushed tomatoes, thyme, rosemary, bay leaves, ground cumin, and ground cinnamon. Mix well to combine. Return the browned lamb pieces (and any juices on the plate) to the pot.

Step 9

Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.

Step 10

Cook the lamb in the oven for 2 1/2 to 3 hours, or until the meat is incredibly tender and easily falls apart when prodded with a fork.

Step 11

Once cooked, remove the pot from the oven. Discard the thyme sprigs, rosemary sprigs, and bay leaves.

Step 12

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 13

Serve the lamb warm, garnished with freshly chopped parsley. Pair it with crusty bread, creamy mashed potatoes, or steamed rice for a complete meal.

Nutrition Facts

Serving size	(2623.7g)

Amount per serving	% Daily Value*
Calories	3216.9

Total Fat 228.4g	0%
Saturated Fat 80.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 688.4mg	0%
Sodium 2578.3mg	0%
Total Carbohydrate 79.8g	0%
Dietary Fiber 19.3g	0%
Total Sugars 35.4g
Protein 180.6g	0%

Vitamin D 0IU	0%
Calcium 470.0mg	0%
Iron 23.2mg	0%
Potassium 5358.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 23.3%

Carbs: 10.3%