| Prep: 30 mins | Cook: 2 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 780 | 42g | 16g | 43g |
| sugars | fibre | protein | salt |
| 6g | 5g | 60g | 1.2g |
As a New England seafood specialist, tweaking hearty meat dishes to showcase sea elements is an amusing personal challenge. However, the recipe for Braised Lamb with Borage breaks this trend, allowing me to introduce a unique blend of land-based ingredients tastefully woven together to give your palate a whole new experience.
In this recipe, we’re not plucking treasures from the Atlantic, but rather diving into the richness of a homey, warm, and aromatic dish that evokes the comfort of a well-spent day at a countryside retreat.
What Makes this Recipe Special?
The Braised Lamb with Borage recipe surprised me pleasantly, being deceptively simple yet deeply tasty. Sure, the braised lamb crowded with vegetables is a common concept to most of us, but the addition of borage takes it to a brand new level. The Mediterranean herb, popular in Europe but less so in the states, infuses the dish with a refreshing cucumber-like flavor that beautifully complements the lamb, offering an unexpected yet welcome twist to the dish. Checkout more about borage and its use in cooking.
This aromatic herb, coupled with the harmonious blend of rosemary and thyme, elevates the already delectable braised lamb into a heavenly gastronomic adventure. Just the image of it conjures up a hearty, delicious meal.
Braised Lamb with Borage: A Health Perspective
My daughters, Erin and Samantha, pride their Mother on ensuring each recipe she shares is not just rich in flavor, but also carries notable health benefits. The Braised Lamb with Borage recipe is an exemplary dish in this regard. The borage leaves in this recipe are known to be packed with nutritional elements like Vitamin C and calcium, offering a boost to your immune and bone health. In addition, the rosemary and thyme are not just aromatic herbs, but also convey potential anti-inflammatory and digestion-friendly benefits.
Lamb, apart from being protein-rich, is also a great source of vitamins and minerals including iron, zinc and Vitamin B12 which are essential for a balanced diet. Check out this article from HealthLine for more details about the nutritious benefits of lamb.
This dish resembles the Provencal-style braised lamb, and given its flavorsome nature, could be paired very well with a light and refreshing green salad, or a side of sautéed vegetables. Another companion could be a full-bodied red wine to enhance the overall dining experience. This would be a delightful addition to your dinner table, especially during the colder seasons where a warm, hearty meal is most comforting.
What You’ll Need
- 3 pounds of lamb shoulder, cut into pieces
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 cups beef broth
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 large carrots, chopped
- 8 small potatoes, quartered
- 1 cup of fresh borage leaves, chopped
- Salt and Pepper to taste
Method
Step One
Begin by heating the olive oil over medium heat in a large pot. Add in the lamb shoulder pieces and season them generously with salt and pepper. Sear the lamb until it becomes nicely browned on all sides. Once browned, remove the lamb from the pot and set it aside.
Step Two
In the same pot, add the diced onion and minced garlic. Sauté them until the onions become translucent and the garlic is fragrant. This should take around 4-5 minutes. Be careful not to burn the garlic.
Step Three
Next, add the tomato paste and sugar to the pot, stirring well to incorporate them with the onions and garlic. Cook for another 2 minutes to allow the tomato paste to caramelize slightly.
Step Four
Then, deglaze the pot with the red wine, be sure to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes until it has reduced by half.
Step Five
Now, you can return the seared lamb back to the pot. Add in the beef broth, sprigs of rosemary and thyme, chopped carrots, and quartered potatoes. Stir everything together, then bring the mixture to a boil.
Step Six
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour and a half. The lamb should become tender and the flavors will meld together.
Step Seven
After an hour and a half has passed, add in the chopped borage leaves. Stir, then let the stew simmer uncovered for another 30 minutes. This will allow the stew to thicken up and the borage leaves to fully wilt and release their flavor.
Step Eight
Finally, taste the stew and adjust the seasoning with more salt and pepper as needed. Serve the Braised Lamb with Borage hot, enjoy!
