Equipment
* optional
Ingredients
Meat and Seasoning
- 2000 g bone-in lamb shoulder, trimmed of excess fat cap and cut into 4 to 6 large bone-in pieces
- 12 g fine sea salt
- 3 g black pepper, freshly cracked
Aromatics and Soffritto
- 30 ml olive oil, extra virgin
- 12 garlic, peeled and lightly crushed
- 2 yellow onion, finely diced
- 2 carrot, peeled and finely diced
- 2 celery stalk, trimmed and finely diced
- 45 g tomato paste
Braising Liquid and Herbs
- 750 ml chianti wine
- 500 ml low-sodium beef stock
- 4 fresh rosemary, whole sprigs
- 6 fresh thyme, whole sprigs
- 2 bay leaves, dried whole leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 812 kcal
- Protein
- 43 g
- Carbohydrates
- 17 g
- Fat
- 53 g
- Sodium
- 1165 mg
- Saturated Fat
- 24 g
- Cholesterol
- 154 mg
- Potassium
- 1252 mg
- Calcium
- 119 mg
- Iron
- 4.9 mg
- Magnesium
- 82 mg
- Phosphorus
- 469 mg
- Zinc
- 10.2 mg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 6.1 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.67 mg
- Niacin
- 10.9 mg
- Water
- 431 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Position an oven rack in the lower-middle tier and preheat the oven to 160°C (325°F).
Pat all surfaces of the cut lamb shoulder thoroughly dry using paper towels, then sanitize work surfaces and wash hands immediately to prevent raw meat cross-contamination.
Season the lamb shoulder pieces evenly across all sides with 12g fine sea salt and 3g freshly cracked black pepper.
Heat 30ml olive oil in the Dutch oven over medium-high heat at 180°C (356°F) until shimmering.
Using tongs, sear the lamb pieces in batches for 10 to 12 minutes total, turning occasionally until a dark golden-brown crust forms on all exterior sides, then transfer the lamb onto a clean plate.
Reduce stovetop heat to medium, add the diced onion, carrot, and celery to the remaining rendered fat in the Dutch oven, and sauté for 6 to 8 minutes until softened and light golden.
Add the 12 crushed garlic cloves and 45g tomato paste, stirring constantly for 2 minutes until the paste darkens to a deep brick red and coats the vegetables evenly.
Pour in 750ml Chianti wine, using a wooden spoon to vigorously scrape up all caramelized fond adhering to the bottom of the Dutch oven.
Bring the wine to a brisk simmer over medium-high heat and reduce for 10 minutes until the liquid volume decreases by half.
Tie the rosemary sprigs, thyme sprigs, and bay leaves together tightly with kitchen twine to form an herb bouquet, then place it into the Dutch oven.
Return the seared lamb shoulder and any resting juices from the plate back into the Dutch oven, then pour in 500ml low-sodium beef stock until the meat is approximately two-thirds submerged.
Bring the braising liquid to a gentle boil on the stovetop, place the tight-fitting lid on the Dutch oven, and transfer it into the preheated oven at 160°C (325°F).
Braise undisturbed for 2 hours and 30 minutes until the lamb is fork-tender and an instant-read digital meat thermometer inserted into the thickest section reads between 93°C and 96°C (200°F and 205°F), comfortably surpassing the 63°C (145°F) safe internal minimum.
Transfer the lamb shoulder pieces onto a clean warm platter using tongs, cover loosely with foil, and rest for 15 minutes while finishing the sauce.
Remove and discard the herb bouquet, then skim excess rendered fat off the surface of the braising liquid using a ladle.
Simmer the braising liquid in the Dutch oven uncovered over medium heat for 8 to 10 minutes until reduced to a velvety, glossy sauce that coats the back of a spoon.
Pour the reduced Chianti sauce generously over the rested lamb shoulder portions on the serving platter and serve immediately.
Chef's Notes
- Chianti made from Sangiovese grapes provides natural acidity and firm tannins that balance the assertive gaminess and unctuous fat of lamb shoulder.
- Bone-in cuts contribute immense amounts of gelatin during long braises, giving the sauce a rich, naturally silky mouthfeel without needing starch thickeners.
- Braising can be completed up to two days in advance; chilling the cooked dish overnight allows the meat to absorb savory aromatics and makes skimming solidified surface fat effortless.
- Crushing rather than mincing the garlic cloves allows them to melt gently into the braise over several hours, yielding sweet roasted garlic undertones rather than acrid bitterness.
Storage
Refrigerator: 4 days — Cool rapidly and transfer into an airtight container within 2 hours of cooking.
Freezer: 3 months — Store shredded meat submerged in the braising sauce to prevent oxidation and freezer burn.
Reheating: Reheat gently in a covered saucepan over medium-low heat or in an oven at 160°C (325°F) until the internal temperature reaches at least 74°C (165°F).
Troubleshooting
Lamb meat is chewy and stringy rather than tender and yielding
Cause: The internal temperature did not stay high enough for long enough to convert tough collagen into soft gelatin
Fix: Return the lamb to the simmering braising liquid, cover tightly, and bake for an additional 30 to 45 minutes until probe-tender
Prevention: Ensure the Dutch oven lid seals tightly and maintain a low, steady oven temperature of 160°C (325°F)
Braising sauce tastes overly sharp or acidic
Cause: Chianti wine was not reduced sufficiently before adding stock, leaving unevaporated harsh alcohol and sharp acid
Fix: Simmer the finished sauce with a small knob of cold unsalted butter or a teaspoon of brown sugar to soften the acidity
Prevention: Ensure the wine reduces by at least half after deglazing before returning meat and stock to the pan
Sauce feels unpleasantly greasy on the palate
Cause: Excess intramuscular fat rendered out during braising was not removed before final sauce reduction
Fix: Pour the warm liquid through a fat separator cup, or drag ice cubes wrapped in paper towel across the surface to congeal and lift grease
Prevention: Trim thick outer fat layers prior to searing and skim surface fat thoroughly with a ladle before reducing
Cultural Context
Braised lamb shoulder in rich Chianti wine, often referred to as spezzatino or stracotto d'agnello al Chianti, is an enduring staple of Tuscan home cooking. Historically aligned with pastoral traditions in the hills of central Italy, this dish is traditionally prepared for rustic family gatherings during cold winter months and serves as a classic centerpiece for Easter Sunday celebrations.
