Easy Agnello Brasato (Braised Lamb) Recipe

This Easy Agnello Brasato (Braised Lamb) recipe delivers tender, flavorful lamb shanks slowly cooked in a rich red wine and herb-infused sauce. Perfect for cozy dinners or special occasions, it’s a classic Italian comfort dish that’s surprisingly easy to make at home.

Indulge in the rich, tender flavors of Agnello Brasato, a classic Italian braised lamb dish that’s perfect for cozy family dinners or special occasions.

This easy braised lamb recipe combines succulent lamb shanks with aromatic herbs, red wine, and a medley of vegetables, resulting in a melt-in-your-mouth meal with a deep, savory flavor that tastes like it’s been cooking all day.

Whether you’re a seasoned cook or new to Italian cuisine, this Agnello Brasato recipe is straightforward and yields restaurant-quality results at home. Serve it alongside creamy mashed potatoes, polenta, or crusty bread to soak up every bit of the flavorful sauce.

Why You Will Love This Recipe!

• Tender, Fall-Off-the-Bone Lamb: Slow braising ensures the meat is melt-in-your-mouth soft every time.
• Rich, Deep Flavor: Red wine, fresh herbs, and a medley of vegetables create a savory, complex sauce.
• Impressive Yet Easy: Looks like a restaurant-quality dish but simple enough for a home cook.
• Versatile Serving Options: Pairs perfectly with mashed potatoes, polenta, or crusty bread.
• Make-Ahead Friendly: Can be prepared in advance, making it perfect for gatherings or meal prep.

Ingredients Needed

• Lamb shanks – tender, meaty shanks perfect for slow braising
• Olive oil – rich, fruity oil for searing lamb evenly
• Salt – essential seasoning to enhance natural lamb flavor
• Black pepper – freshly ground, adds mild heat and depth
• Carrots – sweet, earthy root vegetables for braising base
• Celery – crisp, aromatic stalks adding subtle flavor depth
• Onion – savory, sweet onion for rich, aromatic flavor
• Garlic – pungent, aromatic cloves enhancing savory depth
• Tomato paste – concentrated tomato flavor with deep, rich color
• Red wine – bold, slightly acidic wine to tenderize lamb
• Beef or chicken broth – flavorful liquid for braising and sauce
• Fresh rosemary – fragrant, piney herb to enhance meat aroma
• Fresh thyme – earthy herb adding classic braised flavor
• Bay leaves – aromatic leaves for depth and background flavor

How To Make Easy Agnello Brasato

Step 1: Pat the lamb shanks dry with paper towels and season generously with salt and black pepper. This helps create a flavorful crust when searing.

Step 2: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until golden brown, then remove and set aside.

Step 3: Add chopped onions, carrots, celery, and garlic to the same pot. Sauté until softened and aromatic, scraping up any browned bits from the bottom.

Step 4: Stir in tomato paste and cook for 1–2 minutes. Pour in red wine, scraping the bottom of the pot, then add broth, rosemary, thyme, and bay leaves.

Step 5: Return the lamb shanks to the pot, cover with a tight-fitting lid, and simmer gently on low heat for 2–3 hours, or until the meat is tender and falling off the bone.

Easy Agnello Brasato (Braised Lamb) Recipe Tips

• Sear for Flavor: Browning the lamb shanks before braising adds depth and a rich, caramelized flavor.
• Low and Slow: Cook the lamb gently over low heat to ensure the meat becomes tender and falls off the bone.
• Use Fresh Herbs: Rosemary, thyme, and bay leaves elevate the flavor profile and give that classic Italian aroma.
• Don’t Rush the Wine: Let the red wine reduce slightly before adding the broth to concentrate its flavor.
• Optional Sauce Reduction: After braising, remove the lamb and reduce the liquid to make a thick, flavorful sauce.
• Serve with Sides: Creamy mashed potatoes, polenta, or crusty bread complement the rich, savory sauce beautifully.
• Make Ahead Friendly: The lamb can be braised a day in advance; flavors intensify when reheated.

Storing, Freezing & Reheating Instructions

• Storing: Allow the lamb and braising liquid to cool to room temperature. Store in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: Transfer cooled lamb shanks and sauce into a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat in a covered skillet or Dutch oven over low heat, adding a splash of broth or water if needed to keep the meat moist. Avoid microwaving if possible, as slow reheating preserves tenderness.

Easy Agnello Brasato (Braised Lamb) Recipe Faqs

Can I use a different cut of lamb? Yes! Lamb shanks are ideal, but you can use lamb shoulder or leg. Cooking times may vary slightly depending on the cut.

What type of red wine works best? A dry red wine such as Cabernet Sauvignon, Merlot, or Chianti works well. Avoid overly sweet wines.

Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, cook on low for 6–8 hours. In an Instant Pot, use the braise or pressure cook function for about 60–70 minutes.

How do I thicken the braising sauce? Remove the lamb and simmer the liquid over medium heat until it reduces to a thicker consistency. You can also whisk in a cornstarch slurry if desired.

Can this be made ahead of time? Yes, braised lamb often tastes even better the next day after the flavors have melded. Reheat gently before serving.

What should I serve with braised lamb? Creamy mashed potatoes, polenta, roasted vegetables, or crusty bread are perfect accompaniments.

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